CROSTINI WITH ROASTED EGGPLANT SPREAD

4 thick (1/2-inch) slices peeled eggplant
2 teaspoons Bertolli Extra Virgin Olive Oil
1/2 garlic clove, crushed through a press
1/4 cup chopped rinsed and drained jarred roasted peppers
1/2 teaspoon rinsed small capers
Freshly ground black pepper, to taste
12 slices Crostini or toasted Italian bread (recipe follows)

Heat the oven to 425 degrees F.

Arrange eggplant in single layer on a non-stick coated baking sheet.

Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.

Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.

Coarsely chop the eggplant and combine with the red pepper and capers; add black pepper to taste.

Serve warm or cold as a spread on crostini.

CROSTINI

"Crostini is the Italian word for toasts. Serve these plain as a snack, with a dip or a topping or tuck into a bread basket."

12 slices (1/2 inch thick) Italian bread
1 tablespoon Bertolli Extra Virgin Olive Oil
1/2 teaspoon dried rosemary, thyme or oregano (optional)
1 garlic clove, halved

Preheat oven to 350 degrees F.

Lightly brush one side of the bread with a little olive oil. Arrange on a baking sheet and sprinkle with herb of choice, if using.

Bake, turning once, until golden, about 25 minutes. Cool slightly.

Rub each slice of bread lightly with the cut side of the garlic.

Servings: 12
From: Recipelink.com
Source: Recipe booklet: The Bertolli Olive Oil Handbook, not dated