The crostini with speck, grilled eggplant and scamorza are rich and delicious finger foods to serve as an appetizer or as a main course. Easy to make, these crostini are enriched with confit cherry tomatoes: a mix of flavor and taste that will win over your guests!
For more tempting ideas, see the collection Crostini and tartines
- Difficulty: Easy
- Cost: Budget
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2People
- Cooking methods: Grill, Oven
Ingredients
- 6 slices bread
- 1 eggplant
- 6 slices speck
- 6 slices scamorza
- to taste extra virgin olive oil
- to taste confit cherry tomatoes
- to taste oregano
Preparation
To make the crostini with speck, grilled eggplant and scamorza, wash and trim the eggplant and cut it into slices about 1/4 inch thick. Grill the slices on a hot griddle or grill pan on both sides.
Drizzle a little oil over the bread slices and toast them on the hot griddle; alternatively, line a baking sheet with parchment paper, place the bread slices on it and put them in a preheated oven at 356°F for 5 minutes, until golden.
Place a slice of scamorza on each crostino and put them back on the griddle, or return them to the oven, just long enough for the cheese to melt.
On each crostino place two grilled eggplant slices, one slice of speck and a few confit cherry tomatoes.
Serve with a few oregano leaves and enjoy!
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