Ingredients
- 1 courgette
- 1 aubergine
- 1 red onion
- 1 tomato (any kind)
- 4 slices Iberian ham
- 1 farmhouse loaf
- Olive oil, for instance, Les Tannes en Occitanie from the Domaines Paul Mas)
- A few fl akes of Parmesan
- 1 clove garlic
Direction
- Cut the courgette and aubergine into slices, thensear them in a frying pan with a little olive oil.
- Slice the onion thinly and fry gently in a dash ofolive oil until soft, stirring occasionally.
- Cut the tomato into slices and season. The salt willextract the water from the tomato.
- Cut the farmhouse loaf into thick slices and toastthem, or fry them in a pan in a little olive oil untilthey are golden.
- When done, rub them with the garlic clove.
- Spread the red onion compote on the toast, thenadd the sliced tomato, courgette and aubergine,the ham and the fl akes of Parmesan.
- The toast with vegetables can be put in the oven soas to melt the Parmesan slightly, or they can beserved cold, with an aperitif.
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paring
Paul Mas Réserve,
Languedoc Blanc
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