Seb's Italian-style aperitif slices
Pop them in the oven just long enough to melt the cheese.
50 min.
Easy
30 pieces
6 Ingredients- 1
2 cookeds potatoes - 2
3 hard-boiled eggs - 3
1 baguette - 4
2 tablespoons dry white wine (optional) - 5
½ cup Pesto - 6
¼ cup Parmesan (Parmigiano Reggiano)
Step by step recipe
Stage 1 - 7 min.
Stage 2 - 5 min.
Stage 3 - 3 min.
Note: this is optional if your bread is very fresh, more necessary if it's on the dry side.
Stage 4 - 5 min.
Stage 5 - 3 min.
Stage 6 - 3 min.
Stage 7 - 3 min.
Stage 8 - 20 min.
Stage 9
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.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 450 RDI=180 % | 2,820 RDI=270 % | 330 RDI=50 % | 1,740 RDI=90 % | 7,290 RDI: 90 % |
| 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 % |
- For 30 pieces : 4.50 €
- Per piece : 0.15 €
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Pesto
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Parmesan (Parmigiano Reggiano)
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