Fizzy lemonade and multigrain bruschetta with avocado topping, quail eggs and Grana Padano Riserva
Ingredients4 slices multigrain bread
1 avocado, cored and peeled
4 quail eggs
100 g Grana Padano Riserva
Extra virgin olive oil
Salt & pepper
PreparationCut 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
500 g sparkling water
4 teaspoons cane sugar
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.