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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.
34 K 3.4/5 (5 reviews)
50 min.
Easy
60 pieces
6 IngredientsLast modified on: January 12th 2022
For 60 pieces, you will need:
- 1
4 cookeds potatoes - 2
6 hard-boiled eggs - 3
2 baguettes - 4
1⁄3 cup dry white wine (optional) - 5
1 cup pesto - 6
½ cup 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 | 910 RDI=350 % | 5,640 RDI=530 % | 670 RDI=100 % | 3,480 RDI=170 % | 14,580 RDI: 170 % |
| Per 100 g | 50 RDI=20 % | 320 RDI=30 % | 40 RDI=6 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per piece | 20 RDI=6 % | 90 RDI=9 % | 10 RDI=2 % | 60 RDI=3 % | 240 RDI: 3 % |
How much will it cost?
- For 60 pieces : 8.95 €
- Per piece : 0.15 €
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: Italian toast, Genoese croque-monsieur, Olive and pesto bread, Fried egg in bread, New Italian-style peas, ... See them all 15
Parmesan (Parmigiano Reggiano)
Like these other recipes: Farfalle with green asparagus, Turnip and Jerusalem artichoke soup, Tomato feuilleté with pesto, Cashew-nut and Parmesan biscuits, Spaghetti with tomatoes and pesto, ... See them all 61
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Leeks in vinaigrette , Green Piedmont Salad, White asparagus salad, Chicken pie, Crispy smoked salmon and herb rolls, ... See them all 46
Cooked potatoes
Like these other recipes: Green beans and potatoes with Morbier cream sauce, Chard and potato gratin, Potato galette, Creamy spinach and potato gratin, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 55
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