Fizzy lemonade and multigrain bruschetta with avocado topping, quail eggs and Grana Padano Riserva
Easy
4 people
20 min
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.
Ingredients
- Ingredients for 4 servings:
- 4 lemons,
- 1 lime,
- 500 g sparkling water,
- 4 teaspoons cane sugar,
- fresh mint,
- ice.
Preparation
