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The Art of Cheese — Roasted Vegetable and Aged Havarti Crostini

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  • Author: Natalie McLaury


Not only is this vegetable spread versatile in an omelet, on a pizza, or the perfect appetizer topping, so it the buttery Aged Havarti cheese. The spread recipe is adapted from Ina Garten


  • 1 medium eggplant
  • 2 red bell peppers, seeded
  • 1 red onion, peeled
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp tomato paste
  • 1 baguette, thinly sliced
  • 4 oz shredded Havarti


  1. To make the roasted vegetable spread, preheat oven to 400F. Cut the eggplant, bell peppers, and onion into 1-inch pieces. Toss with olive oil, garlic, salt, and pepper. Spread on a foil-lined baking sheet and roast for 45 minutes, until vegetables are lightly browned and soft (toss once during cooking).
  2. Allow vegetables to cool slightly before pulsing in a food processor with tomato paste, pulsing to blend to desired level of smoothness. Season with salt and pepper, as needed. *Roasted vegetable spread can be made several days ahead of time. Store in an airtight container in the fridge.
  3. To make the crostini, line a baking sheet with foil. Place sliced bread on prepared baking sheet and bake at 400F for 10-12 minutes, until golden and toasted. Remove from oven and top each with roasted vegetable spread. Sprinkle with cheese and return to oven for 3-5 minutes, until cheese is melted. Serve immediately or at room temperature.
  • Category: Appetizer
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