6 slices sandwich bread

1 teaspoon (5 ml) butter, softened

3 to 4 tablespoons (45 to 60 ml) olive oil

1 small eggplant, peeled and diced

1/2 teaspoon (2.5 ml) garlic, finely chopped

1 tablespoon (15 ml) pesto

Salt and pepper

A few tablespoons Ermite blue cheese, crumbled

3 tablespoons (45 ml) of grated cheddar

Preheat the oven to 180 ˚C (350 ˚F).

Butter the bread and cut with a round cookie cutter. Cut 3 circles per slice of bread. Line miniature pie tins or in very small muffin tins with the bread. Brown in the oven.

In a non-stick skillet, heat the oil. Sear the diced eggplant until they are golden brown. Add a little oil if needed. Add the garlic and pesto. Season with salt and pepper and set aside.

At the last moment, divide the mixture among the tarts. Garnish with blue cheese and cheddar cheese. Place on a baking sheet. Broil in the oven until cheese has melted and is golden brown.

Best when served warm.

In Recipes-list.com we have selected the most viewed recipes from category - Hors D Oeuvres . Enjoy the best recipes specially selected for you! Ermite Blue Cheese and Eggplant Crisp is the right choice that will satisfy all your claims.