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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.

20K 3.4/5 based on 5 reviews

Last modified on: January 12^th 2022

Keywords for this recipe:

For 30 pieces, you will need:

1 2 cookeds potatoes
2 3 hard-boiled eggs
3 1 baguette
4 30 ml dry white wine (optional)
5 100 g Pesto
6 50 g Parmesan (Parmigiano Reggiano)
Total weight: 870 grams

Change these quantities to make: 10 pieces 15 pieces 30 pieces 60 pieces 90 pieces

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
29 min.	20 min.	49 min.

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Step by step recipe

Stage 1 - 7 min.

Slice 2 cookeds potatoes and 3 hard-boiled eggs.

Set aside.

Preheat the oven to 390°F (200°C).

Stage 2 - 5 min.

Cut 1 baguette into thin slices and arrange on a baking sheet lined with cooking parchment.

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.

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.

Keeping

Best eaten immediately but can be reheated.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,741 Kcal or 7,289 Kj	454 gr	2,819 gr	334 gr
87 %	175 %	266 %	51 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
200 Kcal or 837 Kj	52 gr	324 gr	38 gr
10 %	20 %	31 %	6 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
58 Kcal or 243 Kj	15 gr	94 gr	11 gr
3 %	6 %	9 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Gluten, Sulfites, Milk

How much will it cost?

For 30 pieces : 4.46 €
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: Genoese croque-monsieur, Tomato feuilleté with pesto, Spinach and Mushrooms with Pesto, Pasta with pesto and preserved tomatoes, Olive and pesto bread, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Genoese croque-monsieur, Coriander and cashew nut pesto, Spaghetti Carbonara, Julia salad, Tomato tatin, ... All
	Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutons, Layered Leek and Egg Gratin , Baby spinach salad, Leek and broccoli "à la flamande", Salade Niçoise, ... All
	Cooked potatoes: You can check-out other recipes which use it, like for example: Gratin of Jerusalem artichokes à la Comtoise, Frichti from Bruxelles, Lemony cabbage and potato salad, Polish-style beetroot salad, Potato and cheese pie, ... All

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