WHITE BEAN AND EGGPLANT CROSTINI

image MAKES 5 SERVINGS

A GREAT MAKE-AHEAD APPETIZER and always the first to go at any picnic or barbecue, this summery crostini begins with a simple white bean and eggplant mixture, but is quickly taken up a notch with the addition of two unlikely ingredients: oil-cured olives and nectarines. This recipe is all about contrasts in flavor: the creamy white beans jut up against the sweet stone fruit and salty olives, making for an intriguing and most memorable bite. When I’m organized enough to plan out my week, I’ll double the white bean topping and use it on salads and sandwiches or as a hearty snack when I get home from work and need something to tide me over until dinner.

1 vegan baguette, cut on the bias into ¼-inch-thick slices

⅓ cup olive oil

1 medium-size or 2 small Asian eggplants, peeled and cut into ¼-inch pieces

2 teaspoons sea salt, plus more for seasoning

4 cloves garlic, minced

6 dry-cured olives, pitted and minced

1 (15-ounce) can cannellini beans, drained and rinsed

⅓ cup balsamic vinegar

1 nectarine, pitted and chopped

Leaves from 4 sprigs oregano, roughly chopped

¼ cup vegan mayo (optional)

2 ounces microgreens

Leaves from ¼ bunch parsley, minced

1. Preheat the oven to 350°F.

2. Place the baguette slices on a sheet pan and drizzle with 1 tablespoon of the oil.

3. Toast in the oven for 7 to 10 minutes, or until the slices are crispy throughout.

4. In a skillet over medium heat, place the eggplant first, stir, and then add the salt and all but 1 tablespoon of the remaining oil. Cook, stirring occasionally, adding the garlic and olives after 3 to 4 minutes.

5. Allow the mixture to cook over medium heat for an additional 15 minutes, stirring occasionally. Once the eggplant becomes soft, add the beans, vinegar, nectarine, and oregano.

6. Stir the mixture, allowing it to come back up to temperature. Once the vinegar begins to coat the beans, remove from the heat and set aside.

7. Toss the greens with the reserved tablespoon of oil.

8. Top each toasted baguette slice with a smear of mayo, if desired, a scoop of the eggplant mixture, and then a pinch of microgreens. Garnish with parsley.