Pain perdu caprese

Name: Pain perdu caprese
Prep time: 45 min
Total time: 95 min
Yield: 4
Ingredients: 200 g day-old bread; 2 tbsp pine nuts; 125 g Mozzarellas di bufala (buffalo mozzarella); 90 g crème fraîche; 2 eggs; 1 ½ dl milk; 60 g grated Parmesan; 500 g different coloured cherry tomatoes; 1 bunch basil; 1 organic lemons; 1 sprig basil; 5 tbsp olive oil; 2 tbsp white balsamic vinegar; olive oil; ¾ tsp salt; a little pepper; salt and pepper to taste; ¼ tsp chilli flakes

Vegetarian starter summer

Total: 1 hr 35 min. | Active: 45 min.

vegetarian

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Pain perdu meets insalata caprese. This recipe combines the traditional ingredients of an Italian staple with the method of an (often sweet) French classic. It's also a delicious way to use up bread that is no longer quite so fresh. There's every chance that this dish will become your new summer favourite. Buon appetito – or bon appétit, even!

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Tomatoes
500 g	different coloured cherry tomatoes
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Basil dressing
1 bunch	basil
1 tbsp	pine nuts
2 tbsp	white balsamic vinegar
3 tbsp	olive oil
	salt and pepper to taste

Mozzarella cream
125 g	Mozzarellas di bufala (buffalo mozzarella), torn into small pieces
90 g	crème fraîche
1	organic lemon, use a little grated zest
¼ tsp	chilli flakes
	salt and pepper to taste

Bread
2	eggs
1 ½ dl	milk
60 g	grated Parmesan
¼ tsp	salt
a little	pepper
200 g	day-old bread, in slices

Pain perdu
	olive oil for frying
1 sprig	basil, leaves torn off
1 tbsp	pine nuts, roasted

How it's done

Tomatoes

Place the tomatoes in a bowl. Add the oil, season and mix. Spread half of the tomatoes on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the tomatoes, allow to cool slightly and add to the remaining tomatoes in the bowl, mix.

Basil dressing

Puree the basil, pine nuts, balsamic and oil until smooth, season.

Mozzarella cream

Place the mozzarella in a bowl, add the crème fraîche, lemon zest and chilli flakes, mix and season.

Bread

Whisk the eggs, milk and parmesan in a wide dish, season. Place the slices of bread in the dish, leave to soak for approx. 10 mins. Turn the bread and leave to soak for a further 10 mins.

Pain perdu

Heat the oil in a non-stick frying pan. Reduce the heat, fry the bread in batches for approx. 2 mins. on each side until golden brown. Plate up the mozzarella cream and basil dressing, top with the pain perdu and tomatoes. Garnish with basil and pine nuts.

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