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Parmesan toast with grilled pesto tomatoes
Parmesan toast with grilled pesto tomatoes
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Treat your loved one to gourmet parmesan toast with pesto tomatoes for breakfast.
Ingredients:
  • 6 ripe egg tomatoes, halved lengthways
  • 150g basil, cashew and parmesan dip
  • 4.60 gm olive oil
  • 6 slices prosciutto
  • 160ml (2/3 cup) milk
  • 3 eggs, lightly whisked
  • 20g (1/4 cup) finely grated parmesan
  • 60g unsalted butter
  • 6 (x 1cm-thick) slices white bread
  • 40g baby spinach leaves
Instructions:
  • Preheat the grill on high. Scoop out the seeds from each tomato half using a teaspoon. Arrange the tomatoes, cut-side up, in a baking dish. Fill each tomato half with the dip. Drizzle with oil and season with salt and pepper. Grill for 2-3 minutes until tender. Keep warm by covering with foil.
  • Arrange the prosciutto on a baking tray and grill for 1 minute on each side until crisp. Then, transfer it to the dish with the tomato.
  • In a large bowl, mix together milk, egg, and parmesan. Season with salt and pepper. In a frying pan over high heat, melt half of the butter until foaming. Dip each bread slice in the egg mixture and cook for 3-4 minutes on each side until golden brown. Transfer to serving plates and repeat the process with the remaining butter, bread, and egg mixture.
  • Assemble the prosciutto, tomato, and spinach on top of the toast. Serve promptly.

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