Entertaining Hors d’oeuvres Are Encouraged (December 24 – December 30)

Looking for a festive hors d’oeuvre? Try one of my family’s favorite: Kelly’s Eggplant on Crostini. Boil an eggplant in salted water, with the ends cut off, and poke holes in it with a fork. When the eggplant is tender remove it from the water and in a large bowl, mince it with a hand masher. In a large skillet, sauté a half of a finely chopped onion until tender, in olive oil; add 1 can of chopped black olives; and 1 can of drained diced plain tomatoes. Add the cooked mashed eggplant to skillet the mixture. Add ¼ cup of Balsamic vinegar, 1 to 2 teaspoons of sugar, salt and pepper to taste. Simmer to infuse the flavors. Strain and chill overnight. Serve on garlic flavored crostini and top each with shaved Parmesan cheese and crushed fresh pistachios. It’s a Merry Christmas moment as we enjoy the blessings of family. © Kelly McBride Loft

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