These eggplant crostini are the perfect appetizer for any gatherings with friends. The honey mascarpone and balsamic are a wonderful combination with the eggplant. This quick and easy treat is sure to be a hit.
This is such a wonderful dish for a game night or just to have friends over. It takes very little time to cook and is very easy to assemble. When I first started working on this recipe I ate so many I had to remake them in order to be able to take a photo of them. This recipe is sure to wow those that taste it.
In this recipe
One of the reasons this recipe works so well is the caramelized eggplant. Another is the honey mascarpone. Normally goat cheese is a little too overpowering for eggplant and the mildness of the mascarpone with the honey is a great complement. The final touch with the aged balsamic makes for a great appetizer that is hard to resist.
Bruschetta vs Crostini
Bruschetta comes from the word brusacre which mean to roast over coals. One of the biggest differences is that with bruschetta the bread is rubbed with garlic and brushed with olive oil. While crostini is toasted with just olive oil. Both are normally topped with savory recipes. Crostini can be cut more thinly and on smaller pieces.
Using aged balsamic vinegar
Balsamic vinegar comes in two types. The first is Traditional Balsamic Vinegar DOP and the other is Balsamic Vinegar of Modena IGP. One of the key differences is the amount of time that they spend aging. Traditional Balsamic Vinegar DOP is aged for a minimum of 12 years but can exceed 25. This vinegar is more viscous and is best used for finishing and is a better vinegar for this recipe. Balsamic vinegar of Modena IGP only needs to be aged 60 days, will be thinner and is better for cooking.
Making eggplant crostini
While the mascarpone doesn’t need to be softened to blend with the honey it is easier if it is. Since mascarpone is a soft cheese you will want to make sure that the eggplant has cooled down. Otherwise it will melt and either get absorbed into the bread or ooze off the side of the bread. If you do not have Traditional Balsamic Vinegar DOP you can heat Balsamic vinegar of Modena IGP until it reduces to a thicker syrup and drizzle that on top.
Looking for other appetizers?
Eggplant Crostini with Balsamic Vinegar
- Parchment lined sheet pan
- Mixing Bowl
- ¾ pound eggplant cut into ½ inch cubes
- 1 baguette sliced thinly on a bias
- ½ tbsp garlic powder
- 1 cup mascarpone
- 1 tbsp honey
- 2 tbsp thyme fresh
- ½ tbsp ground black pepper
- 1 tsp salt
- 1 tbsp aged balsamic vinegar
- 3 tbsp olive oil
Roasting the Eggplant
- Preheat the oven to 450°F, 230°C, or gas mark 8.
- In a large bowl combine 1 tablespoon of the olive oil, garlic powder, eggplant. 1 tablespoon of thyme, salt, and black pepper. Arrange as a single layer on the lined sheet pan and cook for 25 min. Flip the eggplant halfway through baking.
- In a small bowl combine the honey and mascarpone until evenly blended. Set aside.
Toasting the bread
- While the eggplant is cooling, brush the remaining olive oil on the bread. Toast until golden brown or the edges just start to burn no more than 2 minutes.
Assemble the crostini
- Spread the honey mascarpone onto the toast, top with roasted eggplant, then drizzle with aged balsamic and sprinkle the remaining thyme on top.