How to make
Cut the zucchini and eggplant into slices - not too thin. Soak the eggplant in salted water to release its bitter juices. Dry and dip them in a beaten egg with a little salt and fry until golden brown. Leave them on kitchen paper to absorb the excess fat.
Lightly toast the slices of bread in a non greased pan, if they are large, cut them in half, then you would have 12 canapés.
Spread olive oil on each slice and place a slice of zucchini, eggplant and tomato (dried tomatoes can be replaced with fresh ones that are fried in a little olive oil). Alternate as you like.
Sear the Brie in a pan with a few drops of olive oil very briefly - just enough to soften and melt slightly. Place it on top of the breaded vegetables and on top of that place a piece of Jamon, also seared for seconds if desired and drizzle a few drops of nice dark honey over it.
For decoration, you can place a cherry tomato on each canapé.
Serve them warm.
Enjoy your meal.
