Crostini With Olive Caponata Recipe

Slice and toast

Preheat the oven to 400°F (200°C). Cut the baguette on a diagonal into 1/2-inch (1.2 cm) slices to yield about 18–20 slices. Arrange slices on a baking sheet in a single layer.

Brush the top of each slice lightly with 2 tablespoons of the extra-virgin olive oil and sprinkle evenly with 1 teaspoon salt. Bake for 8–10 minutes, until edges are golden and crisp. Flip once halfway if necessary for even browning.

Remove from oven and, while still warm, rub the cut side of the halved garlic clove over each toasted slice to impart a light garlic aroma. Set crostini aside to cool slightly.

Prepare eggplant

If desired, lightly salt eggplant cubes and let them sit in a colander 15 minutes to draw bitterness; then rinse and pat dry. This step is optional with small, fresh eggplants.

Cook eggplant

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add eggplant cubes in a single layer (cook in batches if needed) and sauté until golden brown and tender, about 7–10 minutes. Transfer cooked eggplant to a bowl and set aside.

Softened aromatics

Add remaining 1 tablespoon olive oil to the skillet. Add the chopped red onion and sauté over medium heat until softened and translucent, about 5 minutes.

Combine tomato and simmer

Stir in the chopped tomato (or crushed canned tomatoes) and cook 3–4 minutes until it breaks down slightly.

Add flavorings

Return the eggplant to the skillet. Stir in the chopped green and Kalamata olives, rinsed capers, red wine vinegar, and brown sugar. Stir to combine, reduce heat to low, and simmer gently for 5–7 minutes to let flavors meld. If mixture looks dry, add 1–2 tablespoons water.

Finish the caponata

Remove from heat. Stir in toasted pine nuts (if using), torn basil leaves, chopped parsley, lemon zest, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a touch more vinegar or sugar if you prefer brighter or sweeter notes.

Allow the caponata to cool to warm or room temperature. Caponata benefits from resting for at least 30 minutes for flavors to develop; it can also be made a day ahead and refrigerated (bring to room temperature before serving).

Spoon a generous tablespoon (or more) of the olive caponata onto each crostini, mounding slightly so toppings stay in place.

Finish each crostini with a tiny drizzle (about 1/4 tsp) of extra-virgin olive oil and, if using, a few drops of sherry or balsamic vinegar for brightness.

Arrange crostini on a platter, garnish with any reserved basil or parsley leaves, and serve immediately. Leftover caponata can be served as a spread or salad topping.