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*