FRENCH TOASTWITH RI­COTTA AND NUT FILL­ING

YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 5- 10 min

1 cia­batta loaf

FILL­ING

300 g ri­cotta cheese 50 g sliv­ered al­monds 10 g fresh pars­ley, chopped 10 g fresh chives, chopped salt and freshly ground pep­per

EGG COAT­ING

6 eggs 60 ml ( ¼ c) milk

TO FIN­ISH

30 ml ( 2 T) but­ter 60 ml ( ¼ c) honey Pre­heat the oven to 200 ° C 1 Cut the bread into eight thick slices 2 Fill­ing Mix the ingredients and spoon over half the bread slices Cover with the re­main­ing slices to make sand­wiches 3 Egg coat­ing Beat the eggs and milk to­gether 4 To fin­ish Care­fully hold the sand­wiches to­gether and dip in the egg mix­ture, en­sur­ing they’re com­pletely coated 5 Heat the but­ter in a pan and fry the sand­wiches on both sides un­til golden Ar­range on a bak­ing sheet and bake for 5- 10 min­utes or un­til heated through 6 Driz­zle with the honey and scat­ter ex­tra toasted al­mond sliv­ers on top, if pre­ferred

Use nor­mal white bread in­stead of cia­batta and roasted sun­flower seeds in­stead of al­monds – it’s just as tasty!

LESS THAN 30 MIN

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