Première fournée de weston


Bruschetta-style pizza

For 8 mini pizzas


  • 1 small eggplant cut into slices
  • 1 clove of garlic, peeled
  • 8 slices of toasted wheat bread
  • 8 fresh small tomatoes cut into small cubes
  • 45 ml of olive oil
  • 15 ml of balsamic vinegar
  • 8 leaves of fresh basil, finely chopped
  • Salt and pepper
  • 4 bocconcini balls


  • Place the eggplant slices on a parchment-lined baking sheet. Brush with olive oil and add salt. Roast the eggplant at 400°F for 15 minutes on each side. Set aside.
  • Rub the garlic clove on each toasted slice of bread.
  • Combine the tomatoes, oil, vinegar and basil leaves.
  • Place a slice of eggplant and a bit of the tomato mixture onto each piece of toast, and add salt and pepper.
  • Garnish with pieces of bocconcini.
  • Serve immediately.