Eggplant Caviar Crostini with truffle and Buffalo mozzarella cheese
Cut the edges of the slices of brioche bread to obtain squares without crust. Cut the mozzarella into round slices. Spread the bread with a tablespoon of aubergine caviar with black trufflethen cover it with a slice of mozzarella.
Cover the baking tray with baking paper and place the crostini on top. Brown them on the grill until the mozzarella melts slightly.
Remove them from the oven and place a mini eggplant caviar quenelle on top of the mozzarella, then drizzle with a dash ofolive oil with black truffle. Serve immediately as an aperitif, or as a starter accompanied by a few rocket shoots and parmesan shavings.
The little extra Aix&Terra
For mini crostinis served as an aperitif, the size of a bite, cut the bread into discs using a cookie cutter (or a small glass turned over for example).
that you will need