Antipasti Polenta Crostini with Eggplant - alive magazine
All of the goodness of an antipasti platter in one elegant, hand-held appetizer. Precooked polenta logs are widely available in health food stores…
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Cooking tools:
- Grill
- Cast iron skillet
- Stove
- Pastry brush
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Tongs
Ingredients
- 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
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