Name: Ermite Blue Cheese and Eggplant Crisp
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 16
Ingredients: 6 slices sandwich bread; 1 teaspoon (5 ml) butter, softened; 3 to 4 tablespoons (45 to 60 ml) olive oil; 1 small eggplant, peeled and diced; 1/2 teaspoon (2.5 ml) garlic, finely chopped; 1 tablespoon (15 ml) pesto; Salt and pepper; A few tablespoons Ermite blue cheese, crumbled; 3 tablespoons (45 ml) of grated cheddar

Ingredients

- 6 slices sandwich bread
- 1 teaspoon (5 ml) butter, softened
- 3 to 4 tablespoons (45 to 60 ml) olive oil
- 1 small eggplant, peeled and diced
- 1/2 teaspoon (2.5 ml) garlic, finely chopped
- 1 tablespoon (15 ml) pesto
- Salt and pepper
- A few tablespoons Ermite blue cheese, crumbled
- 3 tablespoons (45 ml) of grated cheddar

Preparation

- Preheat the oven to 180 ˚C (350 ˚F).
- Butter the bread and cut with a round cookie cutter. Cut 3 circles per slice of bread. Line miniature pie tins or in very small muffin tins with the bread. Brown in the oven.
- In a non-stick skillet, heat the oil. Sear the diced eggplant until they are golden brown. Add a little oil if needed. Add the garlic and pesto. Season with salt and pepper and set aside.
- At the last moment, divide the mixture among the tarts. Garnish with blue cheese and cheddar cheese. Place on a baking sheet. Broil in the oven until cheese has melted and is golden brown.
- Best when served warm.

Ermite Blue Cheese and Eggplant Crisp

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Ingredients

Preparation

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