Fizzy lemonade and multigrain bruschetta with avocado topping, quail eggs and Grana Padano Riserva

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Fizzy lemonade and multigrain bruschetta with avocado topping, quail eggs and Grana Padano Riserva
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Details

. Difficulty: Easy . Serves: 4 people . Preparation time: 20 minutes
Lactose free 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.
 

Lime and mint fizzy lemonade (non-alcoholic)

Ingredients for 4 servings

4 lemons
1 lime
500 g sparkling water
4 teaspoons cane sugar
fresh mint
ice

Squeeze the lemons and the lime, pour the juice into a jug, add the sugar and the mint leaves and mix well. Add the ice and the sparkling water and serve.
 

Grana Padano Happy hour

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