Ingredients
Serves: 10
For the Pesto:
2 cups fresh basil leaves
1/3 cup Parmesan cheese
1/3 cup pine nuts (Allergic to pine nuts? Try walnuts, almonds, or sunflower seeds!)
3 cloves garlic
½ teaspoon kosher salt
¼ cup olive oil
For the fillings:
1 red bell pepper
1 eggplant, cut lengthwise into ¼ inch thick slices
Olive oil, for brushing
Kosher salt and freshly ground pepper, to taste
4 oz soft goat cheese
½ lb fresh mozzarella cheese, cut into thick slices
1/3 lb sliced prosciutto
1 loaf ciabatta, sliced in half
Preparation
