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Goat’s Cheese And Aubergine Crostini

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CATEGORY CUISINE TAG YIELD
Dairy Alive &, Cooking 2 servings

INGREDIENTS

1 sm Aubergine; cut into thin
; rounds
Olive oil
A little sun-dried tomato sauce or tomato
; puree
1 Garlic clove; halved
1 sm Wholemeal baguette; sliced diagonally
100 g Firm goat's cheese; sliced (3 1/2oz)
Basil leaves; olives or shavings
; of parmesan to
; garnish

INSTRUCTIONS

Brush each slice of aubergine with olive oil, then spread over a small
amount of tomato sauce or puree. Place under a hot grill for 3-5 minutes
until softened and browned. Turn, brush the other side with oil and tomato,
and grill until browned.
Rub the garlic clove over each slice of baguette, brush with oil and toast
lightly on both sides.
Place a slice of aubergine on each piece of baguette. Top with goat's
cheese and return to the grill until the cheese has melted. Serve
immediately, garnished with basil, olives or parmesan shavings.
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