Frank's Recipes! Eggplant Pesto Crostini

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Eggplant Pesto Crostini

serves 6

Delicious, when paired with
Bella Sera® Di Toscana Sangiovese

1/4 Cup High quality prepared pesto
1 Small globe eggplant, sliced into 1/4 inch rounds
1/4 Cup Shredded pecorino cheese
1/2 Loaf Slim French bread (baguette), cut into 1/2 inch slices.
Olive oil, for brushing

Preheat oven to 350 degrees. Brush eggplant on both sides with olive oil, then season lightly with salt and pepper. Place on an ungreased baking sheet, then bake for 20 minutes or until soft. Remove from oven, let eggplant cool, then chop coarsely. Brush top side of bread slices with olive oil, arrange on baking sheet and bake for 5 minutes or until browned slightly, then remove from oven. Layer the top of each slice lightly with pesto, then add a spoonful of eggplant. Top with shredded pecorino cheese and serve.