Ermite Blue Cheese and Eggplant Crisp

Instructions

1. 1

   Preheat the oven to 180 ˚C (350 ˚F).

2. 2

   Butter the bread and cut with a round cookie cutter. Cut 3 circles per slice of bread. Line miniature pie tins or in very small muffin tins with the bread. Brown in the oven.

3. 3

   In a non-stick skillet, heat the oil. Sear the diced eggplant until they are golden brown. Add a little oil if needed. Add the garlic and pesto. Season with salt and pepper and set aside.

4. 4

   At the last moment, divide the mixture among the tarts. Garnish with blue cheese and cheddar cheese. Place on a baking sheet. Broil in the oven until cheese has melted and is golden brown.

5. 5

   Best when served warm.