Side Dishes recipes

Crostini Mezzaluna

Course : Side Dishes
Serves: 16

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Ingredients:

1 piece bay leaf

4 piece peppercorns

2 cups red wine vinegar

1 clove garlic -- peeled

1/2 teaspoon salt

1 cup eggplant cubed

3/4 cup pitted black olives -- (gaeta)

3 tablespoons extra-virgin olive oil

16 slices italian bread

Preparation / Directions:

Combine the bay leaf, peppercorns, vinegar, garlic and salt with 2 cups of water in a saucepan. Bring to a boil and simmer 15 minutes. Add the eggplant; cook 2 minutes, or until it is tender when pierced with a knife. Drain; pat dry on clean towels . Cool. Chop the eggplant and olives together very finely with a chef's knife or mezzaluna. Stir in enough olive oil to make a soft paste; add salt if needed. Spoon onto the untoasted bread; serve within 15 minute

Nutritional Information:

66 Calories (kcal); 1g Total Fat; (17% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 239mg Sodium

Crostini Mezzaluna

Ingredients:

Preparation / Directions:

Nutritional Information:

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