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Do you ever think about what else you can do with toast? Maybe you can indulge yourself with this crostone, which basically means toast. Crispy fried bread that is topped with whipped ricotta and sun-dried tomatoes and finished with jammy eggs. Simple, yet delicious and perfect for breakfast, brunch, lunch, dinner or a snack.
WHIPPED RICOTTA AND SUN-DRIED TOMATO CROSTONE WITH JAMMY EGGS
Recipe by Mark Calaminici | Food Loves Company
Serves 2
Ingredients
225g fresh ricotta, drained
30g Parmigiano-Reggiano, finely grated
5 pieces, sun-dried tomatoes
Basil, to taste, torn
Extra virgin olive oil, to taste
Salt, to taste
Freshly cracked pepper, to taste
Chili flakes, to taste
2 slices of bread, sliced fairly thick
2 Eggs
Method
Place the drained ricotta in a food processor. Add Parmigiano-Reggiano, sun-dried tomatoes, basil, a drizzle of extra virgin olive oil, chilli flakes and season with salt and freshly cracked pepper. Pulse until you reach a smooth texture, you want it to be light and airy. Taste and adjust any seasonings. Set aside.
In a pan on medium heat, add enough extra virgin olive oil to coat the pan, add your bread and fry both sides until crispy.
3. Bring a small saucepan of water to a boil over medium-high heat. Keep the water at a simmer and using a slotted spoon, carefully lower eggs into water. Cook for 6 or 7 minutes. Transfer cooked eggs to a bowl of ice water and after a couple minutes you can peel the eggs.
4. Lay toasted bread on flat surface, add whipped ricotta and top with egg. Season egg with salt and freshly cracked pepper. Enjoy!
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