Crostini con Melanzane Grigliate e Pecorino – How to Make it
Eggplant 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:
- Crostini ai fegatini (chicken liver crostini), a very traditional recipe in Tuscany
- Crostini di salsiccia e stracchino (sausage and stracchino cheese crostini)
- Fette col cavolo nero (cabbage crostini)
Today, discover the recipe for Eggplant and Pecorino Cheese Crostini.
• 2 eggplants
• 6-8 slices of Italian or French bread, about ½ in
• 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*