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