Ermite Blue Cheese and Eggplant Crisp
Ermite Blue Cheese and Eggplant Crisp
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Ermite Blue Cheese and Eggplant Crisp

25 MIN
10 MIN



  1. Preheat the oven to 180 ˚C (350 ˚F).
  2. 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.
  3. 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.
  4. 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.
  5. Best when served warm.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.