Crostone with eggplant pate in oil, mozzarella cheese and peppers
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- 200 g eggplant in oil nickel free ValgiΓ²
- 4 slices of gluten free rustic bread
- 1 fresh mozzarella cheese (about 200 g)
- 1 red bell pepper (nickel-free, of course)
- 2 cloves of garlic
- Extra virgin olive oil
- Salt and pepper
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Prepare the eggplant pate: drain the ValgiΓ² eggplants in oil and blend them with 2 cloves of garlic and a little extra virgin olive oil until creamy.
Toast 4 slices of rustic bread and spread the eggplant pate on the bread slices.
Grill the bell bell pepper, cut it into strips and arrange it on the croutons. Add the sliced mozzarella cheese. Season with a drizzle of oil, salt and pepper.
Bake at 180Β°C for 5 minutes until the mozzarella cheese melts.
Serve now!