Mini Caponata on Crostini

Yields20 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Mini Caponata on Crostini is a classic Sicilian appetizer featuring a sweet-and-sour eggplant relish with tomatoes, olives, capers, and vinegar, spooned over crisp toasted bread. A vibrant, make-ahead canapé perfect for entertaining, wine nights, or Mediterranean-inspired menus.

Mini Caponata on Crostini

Makes 18–20 crostini

For the Caponata

1 medium eggplant, cut into ½-inch cubes

3 tbsp olive oil, divided

Salt & black pepper, to taste

1 small onion, finely diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved (or 1 cup canned crushed tomatoes)

¼ cup green olives, chopped

1 ½ tbsp capers, rinsed and chopped

2 tbsp red wine vinegar

1 ½ tbsp sugar (or honey)

1 tbsp tomato paste

1 tbsp pine nuts or golden raisins (optional but traditional)

1 tbsp fresh basil, chopped

For the Crostini

1 baguette, sliced into ½-inch rounds

Olive oil for brushing

1 clove garlic (optional, for rubbing toast)

Roast the Eggplant

1

Preheat oven to 425°F (220°C).
Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper.
Roast for 20–25 minutes, stirring once, until golden and tender.

Build the Caponata

2

Heat remaining olive oil in a skillet over medium heat.
Sauté onion until soft (5 minutes), then add garlic.
Stir in tomato paste, tomatoes, olives, capers, vinegar, and sugar.
Simmer 5–8 minutes until thickened.
Fold in roasted eggplant, pine nuts/raisins, and basil.
Taste and adjust sweet–sour balance.
Remove from heat and let cool to room temperature.

Make the Crostini

3

Brush baguette slices with olive oil.
Toast at 375°F (190°C) for 8–10 minutes until golden.
Optional: Rub with garlic while warm.

Assemble

4

Spoon caponata generously onto crostini.
Garnish with basil, microgreens, or a drizzle of olive oil.

Pairing Suggestions

5

Wine:
- Nero d’Avola or Barbera
- Dry rosé
- Vermentino or Sauvignon Blanc
Cocktails:
- Negroni or Americano
- Aperol spritz
Other Mediterranean Bites:
- Whipped Feta & Roasted Grape Bruschetta
- Zucchini Roll-Ups with Herbed Ricotta
- Crispy Halloumi with Chili Honey

Tips & Notes

6

Make ahead: Caponata tastes even better after 12–24 hours in the fridge.
Texture control: Dice eggplant evenly so it cooks uniformly.
Add protein: Top crostini with shaved Parmesan or ricotta salata if desired.
Gluten-free option: Serve caponata on polenta rounds or cucumber slices.

Nutrition Facts

20 servings

Serving size