Cheese Crostinis with tomato pesto and eggplant
In a pre-heat pan with olive oil, fry the cubed eggplant for 3 minutes at medium heat. Add the chopped basil, salt and black pepper to taste. Keep cooking for 3 more minutes and reserve.
Liquefy in a food processor the tomatoes with the garlic clove, the parsley, 1 tablespoon of olive oil, the parmesan cheese and the almonds until you get a thick puree. Add ½ cup of the fried eggplants cubes and grind it for 1 minute. Now pour all the mixture into a bowl and reserve it.
Pre-heat the oven at 356ºF
Cut 6 thick slices of baguette (1 inch thick aprox).
Cover the oven dish with foil and place on it the slices of bread. Now brush each one with olive oil, sprinkle oregano on top, salt and black pepper to taste. Cook for 5 minutes or until they´re brown. Take them out of the oven.
When you take them out of the oven, cover each slice with eggplant pesto and tomato. Place a brie cheese piece on top and serve.