Discover this great classic of the Italian aperitif in a vegetarian version (with sun vegetables and mozzarella) and another with Italian San Daniele ham.
For 8 pers. Preparation: 20 min Cooking: 5 min.
For the vegetarian:
4 focaccia breads
1 handful of arugula
50 g artichoke cream
8 candied tomatoes
8 candied baby onions
some green olives
1 buffalo mozzarella
For the San Daniele:
1 pot tomato sauce (Polli)
2 large slices of San Daniele ham
1/2 scarmorza, sliced
Cut the eggplant into 1/2 cm slices lengthwise. Put them on a dish, sprinkle with olive oil and sprinkle with oregano. Place them in the oven in the grill position, 3 min on each side.
Then put the red pepper under the broiler and grill it on both sides. Peel and remove the skin, seed and cut it into strips.
Spread 2 focaccia with the artichoke cream and arrange the vegetables on top. Cut the mozzarella into thick slices and place them on top.
Sprinkle with olive oil, sprinkle with oregano, add a few olives and place the crostini in the oven for 5 minutes, in the grill position. Serve them hot, cut into 4 triangles, with a few arugula leaves.
By Fabienne Haberthur and Flora Mikula
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- Fajitas with beef and peppers
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