Polenta with Eggplant Pesto

Make a double batch of eggplant pesto and serve on crostini-you will have two appetizers in one. To make the crostini, preheat an oven to 350deg.F. Arrange 1/2-inch-thick baguette slices on a baking sheet and brush lightly with olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes.
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