Recipe: Crostini Mezzaluna

Special Feature

Crostini Mezzaluna

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

1 bay leaf
4 peppercorns
2 cups red wine vinegar
1 clove garlic, peeled
1/2 tsp. salt
1 cup cubed eggplant
3/4 cup pitted black olives (gaeta)
extra-virgin olive oil
16 slices Italian bread

Combine the bay leaf, peppercorns, vinegar, garlic and salt with 2 cups of water in a saucepan. Bring to a boil and simmer 15 minutes. Add the eggplant; cook 2 minutes, or until it is tender when pierced with a knife. Drain; pat dry on clean towels. Cool. Chop the eggplant and olives together very finely with a chef's knife or mezzaluna. Stir in enough olive oil to make a soft paste; add salt if needed. Spoon onto the untoasted bread; serve within 15 minutes.

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