Bruschette Miste Recipe

1. 1

   Aubergine: Brush the aubergine with oil, season and grill.

2. 2

   Cold and cut into 2 inch rectangles.

3. 3

   Put in a bowl with the minced anchovies and the crushed garlic, a little more oil, salt and pepper.

4. 4

   Quantities of garlic and anchovies can be adjusted to your taste.

5. 5

   This mix is better the next day and must be served at room temperature.

6. 6

   Red pepper: Fold in a bowl with the garlic and anchovies, keeping separate from the aubergine mix.

7. 7

   Roast on toasted thick slices of rough or possibly stale bread.

8. 8

   Rub the toast with garlic and drizzle a little extra virgin olive oil over the top.

9. 9

   Serve two slices, one with the red pepper mix and the other with the aubergine.

* Per serving · 4 servings · Values may vary.

No additional tips available.