Italian bruschetta, aubergine confit, buffalo mozzarella, reggiano parmagiano

By Audrey du blog La petite cuisine d'Audrey

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Italian bruschetta, aubergine confit, buffalo mozzarella, reggiano parmagiano

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Ingredients

Bruschetta Bread
Ripe tomatoes
1 aubergine
Pancetta
Parmesan cheese
Mozzarella
Olive oil
Black pepper

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Budget Friendly

Preparation

Step 1

Toast the bruschetta under the grill. Cut the aubergine into slices with a mandoline slicer, and fry in olive oil, when golden brown dab them with kitchen roll, they should be a little caramelised.

Step 2

Grill the pancetta.
Cut the tomatoes into thin slices, sprinkle with olive oil and pepper.
Slice finely the mozzarella with a slicer.

When the bruschetta is lightly browned, add the tomatoes, preserved aubergine, mozzarella and hot grilled pancetta (which will melt the mozzarella), and so on .. place the Parmesan on top, a drizzle of olive oil, pepper and ... mamamia!