Antipasti Polenta Crostini with Eggplant
All of the goodness of an antipasti platter in one elegant, hand-held appetizer. Precooked polenta logs are widely available in health food stores, providing a simple, satisfying, and naturally gluten-free crostini base that’s sure to impress.
1 eggplant, cut into 1/4 in (0.6 cm) rounds
3 Tbsp (45 mL) extra-virgin olive oil, divided
1 tsp (5 mL) dried thyme
1 (510 g) package/log precooked polenta, sliced into 1/2 in (1.25 cm) rounds
1/2 cup (125 mL) crumbled goat cheese
1/4 cup (60 mL) finely chopped Kalamata olives
1/3 cup (80 mL) arugula
Preheat grill to medium-high. Brush eggplant with 1 Tbsp (15 mL) oil and sprinkle with thyme. Grill for 3 to 4 minutes per side, or until tender. Transfer to plate and set aside.
Over medium heat, in large cast iron skillet, heat remaining 2 Tbsp (30 mL) oil. Cooking in two batches if necessary to avoid overcrowding, add polenta and cook for 3 to 4 minutes per side, or until golden-brown. Transfer to serving platter.
To assemble crostini, top each piece of polenta with a slice or two of grilled eggplant, crumble of cheese, and spoonful of olives. Garnish with arugula leaves. Serve immediately.
Serves 8.
Each serving contains: 135 calories; 4 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 13 g total carbohydrates (2 g sugars, 3 g fibre); 271 mg sodium
source: "Craving Crostini", alive #391, May 2015
Antipasti Polenta Crostini with Eggplant
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
