Crostini With Capsicum & Eggplant Chutney Recipe

Ingredients For Crostini With Capsicum & Eggplant Chutney Recipe

• 8 Slices Prosciutto
• 200 gram Soft goat's cheese
• 120 gram Pecans, roughly chopped
• 1 Zest and juice of lemon
• 1 Sourdough baguette, cut into 40 thin slices, toasted
• 100 milliliter Olive oil
• 4 Red capsicums, quartered
• 2 Eggplants, cut into 1cm thick rounds
• 2 tablespoon Red wine vinegar
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Mustard powder