Eggplant and Gorgonzola Crostini

From the kitchen of Martin James – Copenhagen, Denmark

Serves 1

1 eggplant, peeled and diced
1 teaspoon salt
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried basil, crumbled
Pepper
1/2 cup purchased pesto sauce
1 (8 ounce) loaf Italian bread, sliced
4 ounces provolone cheese, grated
2 ounces gorgonzola cheese, crumbled
Fresh basil leaves

Spread eggplant on paper towel. Sprinkle with salt. Let stand 30 minutes to drain. Pat eggplant dry with paper towels.

Heat oil in heavy large skillet over medium-high heat. Add eggplant, garlic and dried basil and saut until eggplant is tender and beginning to brown, 8 to 10 minutes. Season with pepper. (Can be prepared 1 day ahead.)

Cover and refrigerate. Reheat eggplant mixture before using.) Heat broiler. Spread 1 1/2 teaspoons pesto sauce over one side of each bread slice. Top each with 1 tablespoon eggplant mixture, then with 1 tablespoon provolone and 1/2 tablespoon Gorgonzola. Place on cookie sheet. Broil until cheese melts, 3 to 4 minutes. Garnish with fresh basil.