Crostini di Melanzane Grigliate e Pecorino Eggplant and Pecorino Cheese Crostini
Ingredients (serves 6-8) • 2 eggplants • 6-8 slices of Italian or French bread, about ½ in thick • 1 cup coarsely grated medium aged pecorino cheese (or parmesan) • extra-virgin olive oil
Slice the eggplant fairly thinly and grill in an iron pan until both sides are brown (about 5 minutes on each). Place grilled eggplant slices into a dish and season with the extra virgin olive oil. Toast the sliced bread on a grill or toaster oven. Once done, drizzle the bread with olive oil, add the eggplant slices and the pecorino, then place in a hot oven so that the cheese melts. Serve immediately and enjoy! You can also use a non-stick pan": the most important thing is to not use any oil. *Crostini&Bruschetta - always done in the oven and not under the grill*
Published on May 23, 2017
Recipe from the "Good Tastes of Tuscany" blog. Remember to sign up to our newsletter to receive more Italian recipes.