Bruschetta with Parmesan cream and aubergine fries
This might just become your new favourite bruschetta. Thought it couldn't get any tastier than the classic tomato-basil version? We'll talk to you after you taste this bruschetta with Parmesan cream.
Kitchenware
- frying pan
- saucepan with spoon
- grater for Parmesan cheese
- plate or dish to arrange and serve the bruschetta on
Ingredients
- sourdough bread
- 1 aubergine
- 1 packet of mascarpone 250 gr
- 1 piece Parmesan cheese
- 2 cloves of garlic
- oil for frying
- pinch of pepper
Instructions
- Cut the aubergine into thick chips.
- Heat the oil in a pan and deep-fry the aubergine in small portions until golden brown. Drain (e.g. on kitchen paper).
- Heat 125g of mascarpone in a saucepan over low heat. Grate in a good chunk of Parmesan cheese (about half a tip) and keep stirring until it becomes a creamy cream.
- Toast the slices of sourdough bread and drizzle with a little olive oil. Rub a clove of garlic over the bread for extra flavour.
- Top the bruschetta: spread a generous spoonful of Parmesan cream on the bread, top with some aubergine fries, a little pepper and grate some more Parmesan cheese on top. Buon appetito!