Trio of Crostini
Author: 
 
Ingredients
  • 2-3 baguettes, sliced
  • olive oil
  • For the Sun Dried Tomato Pesto:
  • 9 oz pkg sun dried tomatoes {dry packed}
  • ¾ cup olive oil {if you use oil packed tomatoes, use the oil in the jar first}
  • 4 garlic cloves
  • handful of fresh basil
  • handful of fresh parsley
  • For the Olive Tapenade:
  • 2 cups pitted olives {I used sicilian and kalamata in olive oil}
  • handful of fresh basil
  • handful of fresh parsley
  • 4 garlic cloves
  • 4 Tbsp olive oil {olive oil marinade from olives if available}
  • For the Eggplant Spread:
  • 1 eggplant, quartered
  • 4 garlic cloves
  • handful of fresh basil
  • handful of fresh parsley
  • 4 Tbsp olive oil
  • salt & pepper to taste
Instructions
  1. Toss the sliced baguettes in a bowl with a little olive oil. Grill until golden on each side.
  2. Drizzle the quartered eggplant with a little olive oil, salt and pepper. Grill on each side until tender.
  3. For the Eggplant spread, place the eggplant, garlic, basil, parsley and olive oil into the food processor. Pulse until smooth. Season with salt and pepper to taste. If you want a little spice you can add a little crushed red pepper flakes. Cool in the fridge or serve room temp.
  4. For the Sun Dried Tomato Pesto, add the tomato, oil, garlic, basil and parsley to the food processor and pulse until desired texture. Season with salt and pepper to taste.
  5. For the Olive Tapenade, add the olives, garlic, oil, parsley and basil to the food processor. Pulse until desired texture. No salt needed here, the olives have plenty on the their own.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/05/trio-of-crostini/