Equipment
Ingredients
Base
- 1 baguette, sliced into 1.25cm (1/2-inch) rounds
- 30 ml olive oil, for brushing
Topping
- 680 g eggplant, cut into 1.25cm (1/2-inch) cubes
- 40 ml olive oil
- 8 g salt
- 2 g black pepper, ground
- 100 g yellow onion, chopped
- 2 garlic, minced
- 3 g dried oregano
- ½ g red pepper flakes
- 680 g tomato, cored, seeded, and diced
- 30 g fresh basil, thinly sliced
- 10 ml red wine vinegar
- 90 g ricotta salata cheese, shaved or grated
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F).
Place the baguette slices on a baking sheet and brush the tops with olive oil. Toast in the oven for 5-10 minutes until lightly golden, then remove and set aside.
Toss the eggplant cubes on the baking sheet with 45ml (3 tbsp) of olive oil, 3g (1/2 tsp) of salt, and 1g (1/4 tsp) of pepper. Roast at 200°C (400°F) for 20-25 minutes, tossing halfway through, until tender.
Heat the remaining 30ml (2 tbsp) of olive oil in a large skillet over medium-low heat. Add the onion and cook for 6-8 minutes until translucent.
Stir in the garlic, dried oregano, red pepper flakes, 5g (1 tsp) of salt, and remaining pepper. Cook for 1 minute until fragrant.
Add the roasted eggplant, diced tomatoes, 10g (approx 1/4 cup) of basil, and red wine vinegar to the skillet. Simmer over medium-low heat for 15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
Spoon the eggplant mixture onto the toasted baguette slices. Garnish with the remaining fresh basil and the ricotta salata cheese.
Chef's Notes
- For the crispiest crostini, ensure your baguette slices are not too thick and are toasted until truly golden brown and firm to the touch. A slightly stale baguette also works well for toasting.
- When roasting the eggplant, don't overcrowd the baking sheet. This allows the eggplant to roast and caramelize rather than steam, developing a much richer flavor.
- Taste and adjust the seasoning of the eggplant mixture before spooning it onto the crostini. The saltiness of the ricotta salata can vary, so ensure the base is well-balanced.
- For an extra layer of flavor, consider adding a pinch of sugar to the tomato mixture if your tomatoes are not very sweet. This helps to balance the acidity.
- The ricotta salata is key for its salty, firm texture. If unavailable, a very firm, aged feta could be a substitute, but it will impart a different flavor profile.
Storage
Refrigerator: PT3D — Store the eggplant topping separately from the bread.
Reheating: Warm the topping in a skillet over low heat; toast fresh baguette slices for serving.
