Soft and tasty, a salty cream of a thousand uses and that is quickly prepared.
Today I propose my recipe of aubergine and philadelfia patè with cherry tomatoes and aromatic herbs.
It is an excellent base for finger food creations, bruschetta, aperitifs and appetizers.
Patè di melanzane e philadelfia con pomodorini ed erbette aromatiche
Ingredients
- 2 aubergines
- 100 grams of soft cheese
- 6 cherry tomatoes
- 2 cloves of garlic
- Rosemary
- 6 fresh basil leaves
- 6 mint leave
- Olive oil
- Salt
- pepper
Instructions
Method :
Clean the aubergines and cut them into cubes. In a pan with olive oil, garlic, rosemary, basil and mint cook the aubergines for about 15 minutes, stirring often. A pinch of salt and pepper. Remove from heat and let cool.
Pour the aubergines in the mixer and whisk them together with the philadelfia, the cherry tomatoes, a few other basil and mint leaves, raw olive oil. Put the cream inside a covered container and let it rest in the fridge for at least an hour.
Serve this aubergine mousse over the bruschetta, in the sandwiches, inside the ham rolls, or to dress a summer pasta salad, or as a filling for homemade smiles, or to fill piadine, to make colorful canapés,
or as a filling for potato croquettes. ...
Enjoy your meal!
