slices of black bread
80 g feta cheese grated by hand
4 tbl. olive oil
2 slices of sun-dried tomato, cut into four
1/2 tsp. caper
salt & freshly ground pepper
For serving balsamic cream
1 pack of arugula
4-5 tbl. Virgin olive oil
2 tbl. Pine
100g Parmesan cheese
1-2 cloves of garlic
Salt, freshly ground pepper
1. Oiling the eggplants and pumpkins, salt and pepper them on the grill for 3-4 minutes on each side.
2. We roast the bread slices and oiling them on one side.
3. Place above slice a spoon of pesto, aubergines, pumpkins, sun-dried tomatoes, capers and grated feta on one slice of bread. Place for 2-3 minutes in a preheated oven at 180 degrees.
For the pesto arugula:
Pour in the mixer the arugula, garlic, pine nut, olive oil, parmesan cheese, salt, pepper and whisk until the arugula is completely dissolved and the mixture looks like a paste.