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Eggplant and Gorgonzola Crostini
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Submitted by:
Jimmy |
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Great appetizer with lots of wonderful flavors. |
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INGREDIENTS:
- 1 large , Eggplant Peeled and Diced
- 1 teaspoon(s) , Salt
- 3 tablespoon(s) , Olive Oil
- 1 tablespoon(s) , Garlic Minced
- 1 tablespoon(s) , Dried Basil Crumbled
- 0 to taste , Pepper
- 1/2 cup(s) , Pesto Sauce
- 1 small , Loaf of Italian Bread Sliced
- 4 ounces , Provolone Cheese Grated
- 2 ounces , Gorgonzola Cheese Crumbled
- 1/4 cup(s) , Fresh Basil Leaves
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| Instructions: |
Spread eggplant on paper towel. Sprinkle with salt. Let stand 30 minutes to drain. Pat eggplant dry with paper towels.
Heat oil in heavy large skillet over medium-high heat. Add eggplant, garlic and dried basil and sauté until eggplant is tender and beginning to brown, 8 to 10 minutes. Season with pepper. (Can be prepared 1 day ahead.)
Cover and refrigerate. Reheat eggplant mixture before using.) Preheat broiler. Spread 1 1/2 teaspoons pesto sauce over one side of each bread slice. Top each with 1 tablespoon eggplant mixture, then with 1 tablespoon provolone and 1/2 tablespoon Gorgonzola. Place on cookie sheet. Broil until cheese melts, 3 to 4 minutes. Garnish with fresh basil. |
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