Fresh mozzarella and eggplant crostini with Red Pesto and Truffle

Slice bread 1” thick diagonally. Lightly brush with olive oil and place in a pre-heated 350 degree oven or grill lightly on both sides until brown and toasted.

Place a large sauté pan over medium high heat. When the pan is hot, add the olive oil and the eggplant. Season to taste with salt and pepper and sauté until lightly brown, approximately 5-7 minutes. Add 1 can of Red Pesto and Truffles and chopped basil.
Cook for 1 additional minute. Top each piece of bread with 1 slice of mozzarella and the eggplant sauce; drizzle with extra virgin olive oil and serve.