A fast dish to prepare, especially if you have a jar of good “sottoli”, that are vegetables, in this case eggplants and zucchini, preserved in glass jars with olive oil.
You can use it as a fast snack or as an appetizer.
- Dried tomatoes
- Black olives
- Sheep cheese (pecorino)
- Maria Camilla white wine (Monte Vibiano cellar)
Grill the eggplants and the zucchini on a grill or a pan brushed with extravirgin olive oil (you can also use preserved eggplants and zucchini, the ones you buy in jars covered of extravirgin olive oil).
Soften the dried tomatoes pouring on them a tablespoon of hot water and leave it some minutes to soften them. Then, squeeze them and cut in big peaces.
Cut a slice of good bread (not to thin) and toast it.
Pour on the slice of bread a good amount of extravirgin olive oil, then the vegetables, the black olives cut in two and some crumbles of pecorino cheese. We use the Manciano pecorino usually, a semi mature cheese, produced in Maremma.
We suggest not to add any salt, as the cheese, the olives, and the cappers are usually salted.
Finally, add another small amount of extravirgin olive oil and some leaves of fresh basil.
As appetizer, we serve it with a glass of Maria Camilla white wine, from the Monte Vibiano cellar.