Crostinis with Grilled Eggplant Tapenade & Reduced Tomatoes | Metro

Ingredients

• sufficient quantity, olive oil
• 12-16 vine cherry Tomato
• 1 sprig of thyme
• 1 garlic clove, finely chopped
• slices of a medium-sized eggplant (about 1 cm thick)
• salt and pepper to taste
• 1 piece of ciabatta baguette, sliced in 4, and cut lengthwise (for 8 crostinis)
• 1 cup (250 mL) pitted and coarsely chopped mixed olive (black, green, dried, Kalamata)
• 2 Tbsp. (30 mL) capers
• 1/2 cup (125 mL) flat-leaf parsley, coarsely chopped
• 2 Tbsp. (30 mL) fresh basil, chopped
• 1/4 cup (60 mL) lemon juice
• 1/3 cup (80 ml) goat cheese (optional)