Recipe bruschetta in the pesto, the tomatoes, the mozzarella
Thursday, May the 31th, 2018
- 8 cut averages of stale bread (or 4 big slices of farmhouse bread)
- 2 eggs 30 cl of milk
- 2 spoon (s) to soup of pesto
- 2 tomatoes
- 2 balls of mozzarella di buffala 1/2 bouquet of basil olive oil
- salt, pepper
PREPARATION OF THE RECIPE PAIN PERDU FOR THE PESTO, THE TOMATO AND THE MOZZARELLA:
Preheat the oven in 180 °C (th. 6). In a salad bowl, beat eggs with the milk and the pesto. Salt slightly, pepper and pay the mixture into a soup plate. Soak it slices of bread until they are soaked well. Place them on a cooktop covered with parchment paper and put in the oven 15 mn.
Rinse tomatoes and cut them in slices. Drain the mozzarella and slice her. Rinse, mop and pick the leaves off the basil.
Remove slices of pain perdu of the oven and furnish them alternately with slices of tomato and with slices of mozzarella. Salt, pepper and drizzle of with olive oil. Place 5 mn under the grill of the oven.
Strew with sheets of basil and serve immediately with a green salad.
- At the time of serving, strew with grilled pine nuts.
Serve in plates colored MASAAI for some more with style.
In savor between friends in the sun!