Crostini Two Ways
by Chef Graham Jones
Perfectly paired with your favorite hope & grace white from Pinot Gris to Chardonnay to Pinot Noir...
8 tablespoons olive oil
8 scallions, finely sliced
Pinch of dried oregano
Pinch of dried marjoram
7 ounces red bell pepper, finely diced
7 ounces eggplant, finely diced
1 pound roma tomatoes, peeled, seeded, and diced
20 basil leaves, shredded
16 slices baguette or ciabatta bread (about ½ inch thick)
Salt and freshly ground black pepper
Heat half the oil in pan and sauté the scallions, garlic, chili, and herbs. Add red bell pepper, cook for 10 minute, adding a little water to moisten.
Add tomatoes and season, continue cooking for another 5 minutes.
In another pan, heat remaining oil and sauté the eggplant for 5 minute. Season, add the tomato mixture to the eggplant and stir in the basil.
Toast the bread on both sides on a griddle or ridge cast iron pan. Distribute the vegetable mixture amongst the crostini, piling it on top. Serves 8.