This tasty antipasto dish can be put together in minutes using the grill. Use the freshest ripe ingredients you can find, some good crusty Italian bread, and you can't go wrong.:Serves 4:
Try to buy your tomatoes and eggplants so that when sliced they will be the same diameter of the bread for the most attractive results. You will need eight slices of both the tomatoes and eggplants, so purchase your quantities accordingly.
1 Loaf Crusty Italian Bread-Cut Into 8 Slices
2 Firm, Long Eggplant
3 Ripe, Round Tomatoes
Fresh Mozarella Cheese
3 Tablespoons of Pesto Mixed With 1/4 Cup Extra Virgin Olive Oil
Fresh Basil Leaves For Garnish
Over medium heat, grill lightly both sides of the bread slices. Grill the eggplants until golden brown and tender. Turn off the barbeque. Brush each slice of bread lightly with the pesto oil. Place one slice of eggplant on each piece of bread. Next place on a slice of the cheese to cover the eggplant. Brush lightly again with the pesto oil. Finally place one slice of tomato on top. Place each crostini stack back in the still warm barbeque for a minute or two, or until the cheese begins to melt. Serve garnished with the fresh basil leaves.
Buon Appetito!
Deborah Mele 2002
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