Vegetarian Crostini

Ingredients

• 2 Ciabattas
• 100 ml olive oil
• 2 Garlic cloves
• Salt
• pepper (ground)
• 225 g goat cheese (goat roll)
• 75 g sun‑dried tomatoes (in oil)
• 100 g black olives (pitted)
• 25 g pine nuts
• chives stems
• 2 small eggplants
• 1 red bell pepper
• 2 tbsp olive oil
• 50 g Parmesan
• Basil

Instructions

1. 1.

   Slice the ciabatta into about 1 cm thick slices. Preheat the oven to 200°C and toast the bread slices until golden brown. Peel the garlic, press it through a press and mix with the olive oil. Brush the toasted bread slices with the garlic‑oil mixture.

2. 2.

   For the first topping cut the goat cheese into small pieces. Drain the sun‑dried tomatoes, pat them dry and chop into small bits. Roughly chop the olives. Toast the pine nuts in a dry pan until fragrant. Spread all these ingredients on half of the bread slices, lightly season with salt and pepper. Cut chives into about 2 cm long strips and garnish the crostini with them.

3. 3.

   For the second topping wash the eggplant, trim the ends and dice it. Wash the bell pepper, remove stems and seeds, discard white membranes and dice it. Heat 1 tbsp olive oil in a wide pan and sauté the eggplant and pepper until soft. Distribute the vegetables on the remaining bread slices and drizzle with the remaining olive oil. Grate parmesan with a microplane or truffle grater over the top and garnish with basil leaves.