This grilled eggplant crostini is an easy and elegant appetizer featuring smoky, tender eggplant slices topped with crunchy pine nuts and a sweet balsamic glaze.
Toasting the pine nuts enhances their nuttiness and adds delightful texture.
Using a quick balsamic glaze drizzle brings bright acidity and sweetness to balance the dish.
Why You’ll Love This Recipe
- Grilling imparts a smoky flavor while keeping eggplant tender but not mushy.
- Toasting pine nuts makes them crunchier and more flavorful.
- The balsamic glaze complements the smoky eggplant and adds a subtle sweetness that unites the flavors.
Smoky Grilled Eggplant and Pine Nut Crostini
Smoky grilled eggplant slices topped with toasted pine nuts and a balsamic glaze make a flavorful crostini appetizer. Perfect for entertaining.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 6
- Yield
- 18 crostini
Ingredients
- 1 medium eggplant (about 1 pound / 450 g), sliced into 1/4-inch (0.6 cm) thick rounds
- 1 baguette, sliced diagonally into 18 slices
- 1/4 cup (60 ml) olive oil, divided
- 1/3 cup (45 g) pine nuts
- 1/4 cup (60 ml) balsamic vinegar
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the eggplant and baguette Brush eggplant slices with 2 tablespoons olive oil and season with salt and pepper. Brush both sides of baguette slices lightly with remaining olive oil.
- Grill the eggplant and toast the baguette Preheat a grill or grill pan to medium-high heat. Grill eggplant slices 4–5 minutes per side until tender and nicely charred. Toast baguette slices on the grill or in a toaster oven until golden and crisp.
- Toast the pine nuts In a dry skillet over medium heat, toast pine nuts, stirring frequently, for 2–3 minutes until golden and fragrant. Set aside to cool.
- Make the balsamic glaze Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat to low, and cook until syrupy and reduced by half, about 5 minutes. Remove from heat and let cool slightly.
- Assemble the crostini Top each toasted baguette slice with a grilled eggplant round, sprinkle with toasted pine nuts, and drizzle with balsamic glaze. Garnish with chopped fresh parsley if desired. Serve warm or at room temperature.
Helpful Tips
- Use firm, fresh eggplants for best texture and flavor.
- Watch pine nuts closely while toasting—they burn quickly.
- Allow the balsamic glaze to cool and thicken before drizzling to avoid running.
Storage and Make-Ahead
Store leftover grilled eggplant and toasted baguette separately in airtight containers in the refrigerator for up to 2 days.
For best quality, assemble crostini just before serving to keep bread crisp.
Balsamic glaze can be refrigerated in a sealed container for up to 1 week; reheat gently to use.
Frequently Asked Questions
Can I make this crostini vegetarian?
Yes, this recipe is naturally vegetarian and contains no animal products other than honey, which some vegetarians avoid. You can substitute honey with maple syrup or omit it if preferred.
How do I grill eggplant without a grill?
You can use a grill pan or a cast-iron skillet over medium-high heat to get similar char marks and smoky flavor.
Are pine nuts necessary?
Pine nuts add crunch and a rich, nutty flavor, but you can substitute toasted walnuts or almonds if preferred, keeping in mind allergen differences.
Leave a Reply