Description
Difficulty: Easy
Ingredients
Scale
- 1 eggplant
- 6 cherry tomatoes
- 2 cloves of garlic
- 12 slices of bread
- 2 tablespoon olive oil
- 1 tablespoon capers (in salt or brine)
- 12 balls of mozzarella*
- 2 sprigs fresh thyme
- Some fresh basil leaves
Instructions
- Preheat oven to 180°C.
- Wash the eggplant and cut into thin slices. Brown them in a frying pan or grill on both sides with a little olive oil.
- Toast the bread slices in the oven or toaster and rub them with the garlic, then place them on the baking sheet.
- Place a ball of mozzarella on each crostini, some grilled eggplant, half a cherry tomato, a few capers. Sprinkle with spread thyme and bake for 15 min at 180 °C.
- Serve hot with arugula salad or other seasonal salad (lettuce)
- Prep Time: 10-20 min.
- Cook Time: 10-20 min.