Ermite Blue Cheese and Eggplant Crisp
Ингредиенты
- 6 slices sandwich bread
- 1 teaspoon (5 ml) butter, softened
- 3 to 4 tablespoons (45 to 60 ml) olive oil
- 1 small eggplant, peeled and diced
- 1/2 teaspoon (2.5 ml) garlic, finely chopped
- 1 tablespoon (15 ml) pesto
- Salt and pepper
- A few tablespoons Ermite blue cheese, crumbled
- 3 tablespoons (45 ml) of grated cheddar
Инструкция
- Preheat the oven to 180 ˚C (350 ˚F).
- 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.
- 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.
- 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.
- Best when served warm.
