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Toast with Tomatoes and Saint-Paulin https://www.metro.ca/userfiles/image/recipes/toasts-tomates-saint-paulin-4011.jpg PT20M PT06M PT26M
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.
4
2 Tbsp. (30 mL) butter 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 2 eggs 1/2 cup (125 mL) milk 1/3 cup (80 mL) grated canadian parmesan 1 Tbsp. (15 mL) chives, chopped freshly ground pepper 2 Tbsp. (30 mL) butter 8 to 12 fairly thin slices canadian saint-paulin
Toast with Tomatoes and Saint-Paulin

Toast with Tomatoes and Saint-Paulin

Rate this recipe
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4
servings
0:20
Preparation
0:06
COOKING
0:26
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    butter
  • 2
    cloves garlic, minced
  • 6
    medium sized Italian tomatoes
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    PRODUCT OF MEXICO 2.84/kg

  • 2 Tbsp.
    (30 mL)
    fresh oregano or basil, chopped

  • Salt and freshly ground pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

  • 2
    eggs
  • 1/2 cup
    (125 mL)
    milk
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    SELECTED VARIETIES

    BECEL OR IMPERIAL MARGARINE

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    680 g - 1.36 kg SELECTED VARIETIES

  • 1/3 cup
    (80 mL)
    grated canadian parmesan
  • 1 Tbsp.
    (15 mL)
    chives, chopped

  • freshly ground pepper
  • 2 Tbsp.
    (30 mL)
    butter
  • 8 to 12
    fairly thin slices canadian saint-paulin
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Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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