Toasted bread with eggplant in oil and cheese 

photo credit: La Casa E Il Giardino

Bruschetta with eggplant in oil, an excellent and delicious appetizer of Neapolitan tradition to be enjoyed while waiting for lunch or dinner. It is a very simple and successful recipe that will appeal to everyone, especially to those who are passionate about spicy flavor.

Bruschetta are one of the favorite dishes for this season: easy and quick to prepare, you can stuff them with fresh seasonal products, such as eggplant in oil, red onion, creamy cheese, cherry tomatoes, basil and a drizzle of a good extra virgin olive oil.

Ingredients for 4 people

1 loaf of bread

eggplant in oil (preferably homemade)

1 clove of garlic

extra virgin olive oil to taste

salt

Preparation

Slice the bread into slices (at least 3 per person) thick enough and place them on a very hot grill: toast the bread a few minutes on both sides and then rub the garlic on top. Place the slices of bread on a serving plate and first distribute a drizzle of oil and then the eggplant in oil, a couple of fillets – drained from the preservation liquid – on each slice. Add just a pinch of salt and bring to the table. Bruschetta with eggplant in oil can be enjoyed both hot and warm. You can also accompany these bruschetta with cold cuts and mixed cheeses.