Classic European Breakfast
A Classic European Breakfast. A warm baguette spread with fresh pesto sauce, on the side, provolone cheese, tomato and avocado. It doesn't get better than this.
Info
Time
Difficulty
Servings
Ingredients
1- 6 inch piece french baguette cut lengthwise
2 - 3 Tablespoons pesto sauce
1-2 slices provolone cheese cut into bite sized wedge shaped peices
1-2 slices tomatoe cut into bite sized peices
1/2 avocado sliced
5-6 fresh basil leaves or several tops
Classic European Breakfast,
I call this plate, the Classic European Breakfast, it is so easy to make its not even funny. The combination of a warmed french baguette, sliced and spread with fresh pesto sauce, sliced provolone cheese, avocado and tomato. Yummy, yummy.
Preparation
- Cut in half, lengthwise your baguette, and lightly toast to warm.
- While bread is toasting, slice the tomato, avocado and cheese and arrange on the plate.
- Place the warmed baguette on the plate and spread with desired amount of fresh pesto.
- Season the tomatoes with olive oil, salt and pepper.
- Garnish with fresh basil leaves.
Serving suggestions
This plate makes a great weekend breakfast or Sunday brunch. Its easy to assemble several plates at the same time, then warm the baguette last and serve while the baguette is still hot.
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