Tomato Pesto Crostini with Caponata (Eggplant Relish)

Ingredients:

1 loaf French Baguette
1 package Wind & Willow Tomato Pesto Cheeseball & Appetizer Mix

1 8oz package cream cheese

1 TBS sour cream

Olive oil

Directions:


Slice baguette into ¼ inch slices, brush on both sides with olive oil and bake at 250 degrees for 10 mins. Mix the Tomato Pesto dip mix with cream cheese and sour cream (instead of directions on package).  Spread the dip mix on each crostini. Place under broiler for 5 mins to heat cheese mixture.  Serve with Caponata (recipe follows). 



Caponata

½ cup olive oil

2 cups diced celery

1 large eggplant cut into ¾ inch cubes

1 large onion, chopped

1/3 cup wine vinegar

1 tsp sugar
2 large ripe tomatoes, peeled, seeded and diced

1 cup water

1 tbs capers, drained

¼ cup sliced pimento-stuffed olives

1 can sliced olives, drained

2 tbs minced fresh parsley

Salt to taste



Heat oil in a wide frying pan over med-high heat. Add celery and cook, stirring often, until tender. With a slotted spoon, remove celery from pan and reserve. 


Place eggplant in pan, reduce heat to medium and cook, stirring until eggplant is lightly browned and tender. Add onion and continue to cook and stir until onion is soft but not browned. Using a slotted spoon, remove eggplant and onion from pan and add to reserved celery. 


Place vinegar, sugar, tomatoes and water in pan. Cook over med heat stirring for 5 mins. Return celery eggplant and onion to pan. Stir in capers, stuffed olives, ripe olives and parsley. Reduce heat and simmer, uncovered for about 20 mins more Taste and add salt, if needed. Remove from heat; cool, cover and refrigerate until needed. Serve at room temperature, spread on crackers or spoon onto crisp lettuce leaves. Makes 6-8 servings.


By Julie Jester of The Cook's Station