Seb's Italian-style aperitif slices

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
30 min.	20 min.	50 min.

Step by step recipe

• 1: Slice 2 cookeds potatoes and 3 hard-boiled eggs.
  Set aside.
  Preheat the oven to 390°F (200°C).
• 2: Cut 1 baguette into thin slices and arrange on a baking sheet lined with cooking parchment.
• 3: 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.
• 4: Spread the slices generously with pesto.
• 5: Add half a slice of hard-boiled egg on each.
• 6: Then half a slice of potato.
• 7: Finish with a good sliver of Parmesan.
• 8: Bake for about 20 minutes, finishing under the grill if necessary.
• 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.

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