Ermite Blue Cheese and Eggplant Crisp | RICARDO

Ingredients

• 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