Bruschette Miste Recipe

• 1 x Aubergine, sliced lengthways 1/2 inch thick
• 1 x Clove garlic, crushed
• 3 x Anchovies, minced Extra virgin olive oil Salt and pepper
• 1 x Red pepper, roasted and peeled

1. Aubergine: Brush the aubergine with oil, season and grill.
2. Cold and cut into 2 inch rectangles.
3. Put in a bowl with the minced anchovies and the crushed garlic, a little more oil, salt and pepper.
4. Quantities of garlic and anchovies can be adjusted to your taste.
5. This mix is better the next day and must be served at room temperature.
6. Red pepper: Fold in a bowl with the garlic and anchovies, keeping separate from the aubergine mix.
7. Roast on toasted thick slices of rough or possibly stale bread.
8. Rub the toast with garlic and drizzle a little extra virgin olive oil over the top.
9. Serve two slices, one with the red pepper mix and the other with the aubergine.

aubergine, clove garlic, anchovies, red pepper

Taken from cookeatshare.com/recipes/bruschette-miste-94282 (may not work)