Utensils
- a colander
- a bowl
- a knife
- a toaster (optional)
1. Preparation
Drain the BROVER grilled eggplant slices and cut into pieces. Drain the BROVER candied tomatoes. Mix the cream with the grated sheep’s milk cheese. Toast the slices of sandwich bread.
2. Editing
Place a little cream-sheep mixture, the chopped eggplant, the mortadella and to finish with the diced candied tomatoes on 6 toasted slices. Layer the slices and place the last slice of sandwich bread covered with the grated sheep’s milk and cream mixture, topped with a rocamadour. Put everything in the oven for 8 minutes at 240°C. For a little more freshness, serve with a small salad.
