Fizzy lemonade and multigrain bruschetta with avocado topping, quail eggs and Grana Padano Riserva
Easy
4 people
20 min
Lactose free
Ingredients
4 slices multigrain bread
1 avocado cored and peeled
4 quail eggs
100 g Grana Padano Riserva
1 lemon
Extra virgin olive oil
Salt & pepper
Preparation
Cut the bread into slices and toast.
Prepare the topping in a mixer by blending the avocado with the lemon juice and a drizzle of olive oil, to obtain a soft, smooth dip.
Boil the quail eggs for 3-4 minutes, then shell and halve them. Make the bruschettas with the avocado topping, half a quail’s egg and shavings of Grana Padano.
Add a drizzle of olive oil, salt, pepper and mint leaves, then serve.
Ingredients
Ingredients for 4 servings:
4 lemons,
1 lime,
500 g sparkling water,
4 teaspoons cane sugar,
fresh mint,
ice.
Preparation
