INGREDIENTS
2 cups
basil leaves
1/3 cup
shredded Parmesan cheese
1/3 cup
pine nuts
3
large cloves garlic, peeled
1/4 tsp
sea salt
1/4 cup
extra-virgin olive oil
1
red bell pepper
1
medium eggplant, cut lengthwise into 1/4-inch thick slices
4 oz
soft goat cheese
8 oz
fresh mozzarella, sliced
4 oz
prosciutto, sliced
1
loaf of ciabatta bread, sliced in half lengthwise
olive oil
sea salt and fresh ground black pepper