Sabich Crostini
Everything you love about sabich (The eggplant! The heat! The tahini!) in an adorable crostini appetizer form. 
Does anyone else love appetizers as much as I do? Thought so. My Apple, Honey and Goat Cheese Crostini are one of the recipes my friends request the most (besides my Bourbon + Coffee Braised Brisket, of course. But imagine that on a crostini?! Ooh.) And honestly, appetizer eating is just the best, and often how I eat and entertain. So I made you these Sabich Crostini inspired by my favorite Israeli sandwich! (Besides shawarma, of course. And falafel. Top three at least.)
Anyway, I’ve been busy lately. Fun times in the city (Sushi making! Museums! Korean BBQ! Big Lebowski Theme Party!) and visiting Boulder to speak at the Colorado Jewish Food Festival (It was a blast, I’ll do a recap of Part III of my Sweet Noshings tour soon.)
I’m trying to eat healthy for the next two weeks (well I suppose I usually try to eat healthy, but I digress) but this is because my boyfriend and I are beach bound in less than 14 days! Vacaaation. I’ll share with you very soon where we are going. I can’t wait to be noshing on seafood by the water. I hope they have lox!
Serve with amba sauce for another traditional option!
And look how colorful!
Sabich Crostini
Ingredients
- For the Crostini:
- 1 baguette
- 2 tablespoons extra virgin olive oil
- Salt
- Black pepper
- 2 cloves garlic
- For the Tahini Sauce:
- 1/4 cup tahini paste
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- For the Eggplant:
- 2 medium eggplants or 1 large eggplant
- 2 tablespoons extra virgin olive oil
- 2 tablespoons za'atar
- 1/2 teaspoon kosher salt
- Israeli salad:
- 1/2 cucumber small diced
- 2 plum tomatoes small diced
- 1 tablespoon diced red onion
- 1 tablespoon minced cilantro
- 2 teaspoons lemon juice
- Salt
- Pepper
- Everything else:
- 3 hardboiled eggs sliced thin and cut into pieces
- 1 tablespoon schug
- 1 tablespoon harissa
- A few pickles small diced
- Amba sauce optional
Instructions
- Pre-heat oven to 400 degrees F.
- Line a baking sheet with foil.
- Take the baguette, and slice into 1/4 inch pieces. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 5-7 minutes, or until nice and toasty, flipping halfway through.
- When the crostini are cooked but you can handle them, rub garlic all over to infuse the flavor.
- Next, slice your eggplants into very thin rounds. This makes them crispy! Cool and cut into sizes about the size of the crostini.
- Drizzle with olive oil, zaatar and salt and roast for 15 minutes, or until eggplant is cooked and crispy. You'll smell it first!
- Make the tahini sauce by whisking together tahini, lemon juice, salt and pepper. Add a little water if your sauce is very thick.
- Mix all your Israeli salad ingredients together.
- Spread the tahini sauce on one side of the crostini. Top with am eggplant piece, Israeli salad, pickles, egg, schug, harissa, and a squeeze of lemon juice if you like.
- Eat!
