Aubergine and Courgette Crostinis
Over a year ago
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Ingredients
- olive oil for frying
- 2 courgettes. thinly sliced into ½ moons
- 2 garlic cloves. roughly chopped
- 1 large aubergine. cut into bit size cubes
- 1 chilli. finely chopped
- 1 splash balsamic vinegar
- small handfull mint leaves
- 85 g ricotta cheese
- small handfull basil leaves
- pecorino cheese shavings
- 1 ciabatta loaf
- olive oil for drizzling
Accompaniment
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Method
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1
1. Heat oven to 180. Cut the ciabatta into slices abougt 1 cm thick and bake in the oven for 10 minutes until golden and crisp.
2. Drizzle with olive oil and rub the top of each slice with a garlic clove.
3. Heat a little olive oil in a frying pan and add the courgettes. Cook over a medium heat for 5 mins. Add the garlic and a squeeze of lemon juice and cook for 15 mins until courgettes are soft and brown.
4. Meanwhile, heat a little olive oil in a second frying panb and fry the aubergine until golden. Add the chilli and a splash of balsamic vinegar, then roughly tear over the mint.
4. Top the crostinis with the aubergine mixture. Spread the other half with the courgette mixture.
5. Scatter over both torn basical and pecorino shavings.
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