Makes 8 Bites.
- 8 oz. Port Salut® cheese
- 1 Ciabatta roll
- 1 small eggplant
- 2 Tbsp. olive oil
- Pepper, to taste
- 1 Tbsp. fresh oregano, chopped
- 1 small red pepper
- 1 small yellow pepper
Preheat oven to 400° F.
Cut the ciabatta roll and eggplant into 8 slices. Arrange on a baking tray.
Mix together the oil, oregano and black pepper and brush both sides of the bread and eggplant slices.
Cut the peppers in half. Remove the seeds and place on the baking tray with the ciabatta and eggplant. Bake for 15 - 20 minutes, removing the ciabatta and eggplant after 5 - 8 minutes when lightly browned.
When the peppers are charred peel off the skins and slice thinly.
Cut the Port Salut® into 8 slices and arrange 1 slice on each ciabatta toast with pepper strips and eggplant slices. Brush with more oregano oil.
Return to the oven for 1 minutes to warm and melt the Port Salut®. Remove and arrange on a serving plate.