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In the culinary world, the appeal of appetizers and snacks often lies in their ability to deliver bold flavors in small bites. Mini Eggplant Pesto Toasts epitomize this concept, combining the rich, earthy taste of roasted mini eggplants with the fresh vibrancy of homemade basil pesto. This dish is not only a feast for the taste buds but also a visual delight, making it a perfect addition to any gathering, be it a sophisticated dinner party or a casual evening at home. The harmonious blend of flavors and textures in these toasts is bound to impress your guests and elevate your entertaining game.

Mini Eggplant Pesto Toasts

Discover the delicious world of Mini Eggplant Pesto Toasts, a perfect appetizer that combines the rich flavor of roasted mini eggplants with vibrant homemade basil pesto. This dish not only pleases the taste buds but also captivates the eyes, making it ideal for any gathering. Learn about the nutritious ingredients, including mini eggplants packed with vitamins and the health benefits of fresh basil, pine nuts, and extra virgin olive oil. Perfect for entertaining or a casual night in, these toasts elevate your culinary experience with a beautiful array of flavors and textures.
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Ingredients
  

2 medium mini eggplants, sliced into thin rounds

1 cup fresh basil leaves, packed

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil, plus more for brushing

2 cloves garlic, minced

Salt and pepper, to taste

1 small baguette or ciabatta, sliced into 1/2-inch thick pieces

Optional: Balsamic glaze for drizzling

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). On a baking sheet lined with parchment paper, arrange the thinly sliced eggplants in a single layer. Lightly brush both sides of each slice with olive oil and season generously with salt and pepper. Roast in the preheated oven for approximately 15-20 minutes, flipping the slices halfway through, until they are tender and golden brown.

    Make the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Sprinkle in a pinch of salt. Pulse the mixture until it is coarsely chopped. With the processor running, gradually pour in the extra virgin olive oil, blending until the pesto achieves your desired smoothness and consistency.

      Toast the Bread: While the eggplants are roasting, place the sliced baguette or ciabatta on a separate baking sheet. Lightly brush each slice with olive oil and bake in the oven for about 5-7 minutes, or until the bread is golden brown and crisp.

        Assemble the Toasts: Once the eggplants are roasted and the bread is toasted, take the warm slices of bread and generously spread a layer of the vibrant pesto on top of each slice. Place a piece of roasted eggplant on each toast, allowing the colors and textures to shine.

          Serve: Arrange the beautifully assembled toasts on a serving platter. For an extra touch of flavor and elegance, drizzle with balsamic glaze if desired. These delightful toasts are best served warm, so enjoy them immediately!

            Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4-6