Cooks Corner
10 - TCnbc Magazine
Parmesan Toasts
This open-faced version of an egg sandwich makes for an elegant breakfast. Serve with grapefruit mimosas.
Ingredients:
Parmesan Toasts with lightly cooked Asparagus, Proscuitto, and Eggs
You can also use lightly pan fried Texas Toast
and regular ham with poached eggs
Bruschetta with Basil PestoBruschetta with Basil Pesto
4 slices sourdough bread, drizzled with olive oil, grilled and then rubbed with half a garlic clove
3 tbsp MD Basil Pesto (thinned out with 2-4tbsp olive oil)
150g (5.29 ounces) Fior Di
Latte/Mozzarella
juice of 1 lemon
olive oil for drizzling
salt & pepper to taste
fresh basil leaves, to serve
1.Top the sourdough bruschetta with a generous amount of basil pesto.
2.Top with thinly sliced Fior Di Latte.
3.Drizzle over lemon juice, olive oil and season to taste.
4.Serve immediately.