Crostini con Melanzane Grigliate e Pecorino – How to Make it

crostini melanzane grigliate e pecorinoEggplant and pecorino cheese crostini

What happens if you take one of the most typical Tuscan starters and let it meet two season specialties?

In Tuscany, crostini are almost a sacred food, judging by the care with which they are prepared by people. I have published some recipes involving them in the past:

Today, discover the recipe for Eggplant and Pecorino Cheese Crostini.

Enjoy!

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

Preparation

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*