Crostoni with taleggio
Instructions
Peel, wash and dry the Eggplant and Zucchini, cut into slices of some millimeters thick lengthwise, Cook briefly on the grill on both sides and season with a little oil, salt, pepper and keep them aside.
Make grilling bread slices, drizzle with a little oil spilled, season with a pinch of salt.
Arrange over the vegetables, cover bread with two slices of taleggio cheese, sprinkle with a little freshly ground pepper.
Pass the toast for a few minutes in the oven at moderate heat, avoid melt the cheese.
Serve lukewarm.
Accompanying wines: Oltrepò Pavese Pinot Noir (white) DOC, Verdicchio Castelli Di Jesi DOC, Alezio Rosato DOC.
Ingredients and dosing for 4 persons
- 8 slices bread
- 250 g of taleggio cheese
- 1 eggplant
- 1 courgette
- Olive oil
- Salt
- Black pepper