I love Sundays for so many reasons – you can take the time to kick back and read a book, watch a mindless movie, relax with loved ones, play in the garden…Because it’s a day of “rest” for most, it’s also a wonderful day to share a leisurely family meal.
When I was growing up, Sunday dinners were always a time to reconnect, share and have some great conversations. I continue this tradition today with my family.
This past Sunday, I wanted to make a special appetizer to savour before the Sunday meal. I found some ingredients in the frig…and the result, simply divine (or shall I say, delicious!)
- 1 French Baguette
- 2 large eggs
- ½ c. milk
- 1 - 5-8 oz log of creamy fresh Chèvre goat cheese
- 1 box of large fresh basil leaves (at least 24 leaves)
- 3 c. freshly shredded Romano (and/or Italian blend) of cheese
- 6-8 Roma tomatoes (depending upon their size)
- olive oil
- black pepper
- Slice French baguette into ¾” slices (approx. 24 slices).
- Slice Roma tomatoes into thin, but firm slices.
- In a bowl, combine eggs and milk and beat together.
- On the stove top, a tablespoon or so of olive oil in a skillet.
- One at a time, using a fork, dip the French bread into the milk and egg mixture, then into the cheese mixture (coating both sides of the bread with cheese).
- Place cheese coated bread into the skillet and cook on both sides until golden brown. Remove and place on a plate.
- Cook up all the bread in this fashion.
- Spread a generous portion of goat cheese over the cheese bread.
- Place one fresh basil leaf over the goat cheese and top with a slice of Roma tomato. If you'd like, sprinkle a little black pepper on top.
- This recipe is delicious when served warm. However, you can pre-prepare the cheese bread the day of your party. Then, just before you are getting ready to serve the appetizer, you can warm the cheese bread in a skillet (do not microwave or the bread will get mushy) and immediately top with goat cheese, basil and tomato. (Tomatoes can be either warm or cold. I happen to like the taste of the warm bread, with the cool tomato). Et voilà! You are ready to serve. This recipe is also great for a weekend brunch along with your favorite egg, omelette or Quiche dish.
©2010 – Maryann Ridini Spencer Google+