Bruschetta tomatoes, eggplants and goat cheese

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Bruschetta tomatoes, eggplants and goat cheese

Bruschetta tomatoes, eggplants and goat cheese






Bruschetta tomatoes, eggplants and goat cheese
Bruschetta tomatoes, eggplants and goat cheese
Ingredients
Number of people
-
4
+

4 slices of bread

2 ripe tomatoes

1 eggplant

1 clove of garlic

300 g raw ham

4 basil leaves

8 fresh goat cheese

Olive oil

Pepper

Salt





Preparation 
TOTAL TIME: 30 MIN
Preparation: 20 min
Cooking time: 10 min
Step 1
Wash the aubergines and cut them into 1 cm thick slices. Salt the slices on both sides and let them drain for about 2 minutes.
Step 2
Then wipe them with absorbent paper and fry them in a frying pan with a little olive oil.
Step 3
Immerse the tomatoes in boiling water for a few seconds, peel them and cut them into small cubes.
Step 4
Then rub the bread slices with the garlic and add a few drops of olive oil.
Step 5
Take a slice of bread, place 2 slices of eggplant, then the diced tomatoes, 2 pallets of goats and the slices of raw ham.
Step 6
Bake in the oven at 180°C (thermostat 6) for about 10 minutes until the cheese is melted.
Step 7
Before weaning, place a basil leaf on the bruschetta and enjoy!
I add my grain of salt

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