- 1 small eggplant, halved lengthwise
- ¼ cup plus 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 teaspoon herbes de Provence
- 10 black olives, pitted
- 1 small baguette, sliced in ¼-inch rounds
- Preheat the oven to 350°F.
- Slash the cut surfaces of the eggplant in a crosshatch pattern and drizzle with 3 tablespoons of the olive oil. Season the eggplant with salt, pepper, and the herbes de Provence and place on a baking sheet, cut sides up.
- Bake for 40 to 50 minutes, until the flesh is very soft. Remove from the oven and allow to cool to room temperature.
- Scoop out the eggplant flesh and place it in a blender or food processor with the olives. Process until the mixture is well blended and smooth.
- Preheat the broiler.
- Place the baguette slices on a baking sheet, brush them with the remaining ¼ cup of olive oil, lightly season with salt and pepper, and broil until golden brown. Spread] teaspoon of the eggplant mixture on each crouton. Arrange the crostini on a platter and serve.