Goat's cheese and aubergine crostini
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Aubergine; cut into thin |
| ; rounds | ||
| Olive oil | ||
| A little sun-dried tomato sauce or tomato | ||
| ; puree | ||
| 1 | Garlic clove; halved | |
| 1 | small | Wholemeal baguette; sliced diagonally |
| 100 | grams | Firm goat's cheese; sliced (3 1/2oz) |
| Basil leaves; olives or shavings | ||
| ; of parmesan to | ||
| ; garnish | ||
Directions
Brush each slice of aubergine with olive oil, then spread over a small amount of tomato sauce or puree. Place under a hot grill for 3-5 minutes until softened and browned. Turn, brush the other side with oil and tomato, and grill until browned.
Rub the garlic clove over each slice of baguette, brush with oil and toast lightly on both sides.
Place a slice of aubergine on each piece of baguette. Top with goat's cheese and return to the grill until the cheese has melted. Serve immediately, garnished with basil, olives or parmesan shavings.
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