How to make
Cut the cherry tomatoes into quarters. Put them in a bowl, salt, pour a drizzle of olive oil and sprinkle with chopped fresh basil leaves.
Homogenize the products well and set aside for 30 minutes until they taste good.
Cut a small elongated eggplant into circles. Add salt and leave for 30 minutes until the bitter water is drained.
Dry the eggplant rings with a kitchen towel. Bake on a grill pan.
Sprinkle the roasted eggplant with finely chopped parsley and crushed garlic. Add salt and a drizzle of olive oil.
Cut the bread into slices. Cut them in half and grill on both sides.
Rub each slice with a clove of garlic.
Place a circle or two of eggplant or a few quarters of cherry tomatoes on the toasted slices.
Arrange the bruschettas on a suitable board.
Serve with lumps of Parmesan, green and black olives, marinated hot peppers, small mozzarella pieces!
