Classic Italian starter with a difference; aubergines, goats cheese and balsamic pearls make a brushetta with big personality. Starter, snack or brunch… or make a big pile and share them (or don’t).

Ingredients

3 tbsp Early Harvest Arbequina Extra Virgin Olive Oil, plus extra for drizzling

Salt & black pepper

1 x medium aubergine (weighing about 300g), cut into small 0.5cm – 1cm pieces

4-5 sprigs of thyme, leaves only

4 thick slices sourdough or other good, dense bread

75g semi-soft goats’ cheese, crumbled

4 tsp Balsamic Pearls

Ingredients

3 tbsp Early Harvest Arbequina Extra Virgin Olive Oil, plus extra for drizzling

Salt & black pepper

1 x medium aubergine (weighing about 300g), cut into small 0.5cm – 1cm pieces

4-5 sprigs of thyme, leaves only

4 thick slices sourdough or other good, dense bread

75g semi-soft goats’ cheese, crumbled

4 tsp Balsamic Pearls

Method

Prep: 5 minutes
Cooking: 10-12 minutes

1. Heat the extra virgin olive oil in a large frying pan over a high heat. Add the aubergine and thyme and fry, stirring every couple of minutes, for 5 minutes. Season with salt and freshly ground black pepper and cook for a further 5-7 minutes, or until softened and golden-brown.

2. While the aubergines are cooking, toast the bread and drizzle with some more extra virgin olive oil.

3. To serve, spoon the aubergines onto the toast, top with the crumbled goats’ cheese and spoon over the balsamic pearls.

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