Seb's Italian-style aperitif slices
These Italian-inspired snacks are ideal for a light supper or with an aperitif: a thin slice of bread spread with pesto, sliced potatos, hard-boiled egg and a generous sliver of Parmesan.
Pop them in the oven just long enough to melt the cheese.
Pop them in the oven just long enough to melt the cheese.
27 K 3.4/5 (5 reviews)
50 min.
Easy
10 pieces
6 IngredientsLast modified on: January 12th 2022
For 10 pieces, you will need:
- 1
1 cooked potatoes - 2
1 hard-boiled egg - 3
1⁄3 baguette - 4
10 ml dry white wine (optional) - 5
35 ml pesto - 6
20 ml Parmesan (Parmigiano Reggiano)
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 7 min.
Stage 2 - 5 min.
Stage 3 - 3 min.
Dip a brush in the white wine and moisten the bread slices.
Note: this is optional if your bread is very fresh, more necessary if it's on the dry side.
Note: this is optional if your bread is very fresh, more necessary if it's on the dry side.
Stage 4 - 5 min.
Spread the slices generously with pesto.
Stage 5 - 3 min.
Add half a slice of hard-boiled egg on each.
Stage 6 - 3 min.
Then half a slice of potato.
Stage 7 - 3 min.
Finish with a good sliver of Parmesan.
Stage 8 - 20 min.
Bake for about 20 minutes, finishing under the grill if necessary.
Stage 9
Serve piping hot or warm.
Remarks
To be really in keeping with the Italian mood, opt for an Italian-style loaf, shaped like a baguette but made with olive oil which adds flavour and makes for a softer bread.
If you live anywhere near Brest, I heartily recommend trying the ones made by my friend Sébastien (Brittany's best baker 2019) at his bakery Penn ar bread" in Guipavas – it's a must.
If you live anywhere near Brest, I heartily recommend trying the ones made by my friend Sébastien (Brittany's best baker 2019) at his bakery Penn ar bread" in Guipavas – it's a must.
Keeping: Best eaten immediately but can be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 940 RDI=90 % | 120 RDI=20 % | 600 RDI=30 % | 2,520 RDI: 30 % |
| Per 100 g | 50 RDI=20 % | 320 RDI=30 % | 40 RDI=6 % | 200 RDI=10 % | 850 RDI: 10 % |
| Per piece | 20 RDI=6 % | 90 RDI=9 % | 10 RDI=2 % | 60 RDI=3 % | 250 RDI: 3 % |
How much will it cost?
- For 10 pieces : 1.60 €
- Per piece : 0.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pesto
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Pesto crackers, Fried egg in bread, Italian toast, Spinach and Mushrooms with Pesto, ... See them all 13
Parmesan (Parmigiano Reggiano)
Like these other recipes: Leek and artichoke tart à la piémontaise, Potimarron and Parmesan tart, Sorrel pesto, Cashew-nut and Parmesan biscuits, Mint and pea pesto, ... See them all 57
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Green Piedmont Salad, Bistro-style cabbage salad, Jerusalem artichoke salad, Leek and egg frichti, Rice and purple-sprouting broccoli salad, ... See them all 46
Cooked potatoes
Like these other recipes: Gratin of purple artichokes, Chard and potato gratin, Stuffed mushrooms au gratin, Baked salmon fillet, Bistro-style cabbage salad, ... See them all 51
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