Eggplant Crostini with Balsamic Vinegar

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. 

ingredient for eggplant crostini
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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. 

cube eggplant before roasting
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roasted cubed eggplant
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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. 

eggplant crostini on 2 slate slabs with thyme sprigs
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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. 

close up of eggplant crostini
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Looking for other appetizers?

eggplant crostini on a slate slab
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Eggplant Crostini with Balsamic Vinegar

Sean
Roasted eggplant on toasted bread with honey mascarpone and balsamic vinegar.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine American, Italian
Servings 6 servings
Calories 372 kcal

Equipment

  • Parchment lined sheet pan
  • Mixing Bowl

Ingredients
 
 

  • 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

Instructions
 

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.

Honey Mascarpone

  • 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.

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 29gProtein: 7gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 488mgPotassium: 215mgFiber: 3gSugar: 7gVitamin A: 652IUVitamin C: 5mgCalcium: 115mgIron: 2mg
Nutrition Disclaimer*
Keyword Appetizer, Crostini, Eggplant, Party Ideas
Tried this recipe?Let us know how it was!
eggplant crostini pinterest pin
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2 thoughts on “Eggplant Crostini with Balsamic Vinegar”

  1. 5 stars
    These sound delicious! What a great way to eat up all of my eggplants growing in the garden! Thanks for the share! Excited to make these soon!

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