Corn bread bruschetta with tuna pastrami, babaganoush, tomato and goat cheese
1 pack of Selo de Mar tuna pastrami
2 slices of corn bread
3 tablespoons of babaganoush
0.70 oz of mini tomatoes
1.40 oz of goat cheese
1 tablespoon of honey
Olive oil, as needed
Place a generous drizzle of olive oil in a frying pan and fry the corn bread on both sides.
Remove the toasts to an absorbent paper in order to remove the excess oil.
Start by spreading the babaganoush on the cornbread toasts. Place the cheese in pieces about 0.40 inches. Then place the tuna pastrami in between the cheese.
Cover the empty spaces on the toast with the tomatoes and finish the toast with a drizzle of olive oil and honey.