Toast with Tomatoes and Saint-Paulin

Toast with Tomatoes and Saint-Paulin
  • 4 servings
  • 0:20 Preparation
  • 0:06 Cooking
  • 0:26 Total Time


Add all
  • tomatoes:

  • 2 Tbsp.
    (30 mL)


  • 2

    cloves garlic, minced

  • 6

    medium sized Italian tomatoes

  • 2 Tbsp.
    (30 mL)

    fresh oregano or basil, chopped

  • Salt and freshly ground pepper to taste

  • egg toast:

  • 2


  • 1/2 cup
    (125 mL)


  • 1/3 cup
    (80 mL)

    grated canadian parmesan

  • 1 Tbsp.
    (15 mL)

    chives, chopped

  • freshly ground pepper

  • 2 Tbsp.
    (30 mL)


  • 4

    bread (or Kaiser bun halves, or baguette sliced lengthwise, etc.)

  • 8 to 12

    canadian saint-paulin


In a frying pan, heat 2 tbsp (30 mL) butter and sauté garlic for a few minutes.

Slice tomatoes lengthways and sauté with garlic over low heat until tender. Sprinkle with oregano or basil, season with salt and pepper.

In a large bowl, beat eggs, milk and Parmesan. Add chives and pepper (do not add salt because Parmesan is already rather salty).

In a frying pan, heat 2 tbsp (30 mL) butter. Dip bread in egg mixture and cook 2 to 3 minutes on each side until golden.

Place toast on a cookie sheet, top with 3 half-tomatoes then 2 or 3 slices of Saint-Paulin. Before serving, place under broiler to melt and brown cheese.

Source: Dairy Farmers of Canada

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007