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.
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.
© Société des alcools du Québec, 2007
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.
Sorry, an error has occurred. Please refresh the page.