Toasted challah, goat cheese, eggplant, pesto, and fresh tomato.
I have been on somewhat of a pesto kick. With fresh herbs, garlic, and nuts to be found in abundance at the farmer's market it only makes sense. I made up a batch of baby spinach, walnut, and parmesan pesto. I didn't feel like doing a pasta dish, and instead decided to whip up a couple of open faced sandwiches. I sauteed some eggplant and then toasted some challah in the same pan. I spread goat cheese on the toasty bread, topped with eggplant, pesto, and slices of fresh tomato.
The combination of flavors was wonderful, with the freshness of the ingredients playing a critical part in the success of this dish. The tangy and creamy goat cheese was the perfect partner to the zesty garlicky pesto. The sweetness of the eggplant and the tomato worked so well with the two spreads. The toasted challah served as the perfect vessel for the delicious toppings.
AJ lifts the sandwiches every so delicately so as not to lose any of the sandwich components.
This sandwich is a keeper. Feel free to experiment with different kinds of vegetables. These would make an elegant addition to a Sunday Brunch or could serve as an appetizer at a dinner party.