Mozzarella toast filled with tomatoes, mozzarella and mushrooms

Name: Mozzarella toast filled with tomatoes, mozzarella and mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (125g) Mozzarella cheese; 4 Tomatoes; 1 potty Basil; 2 Eggs; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Sweet peppers; 8 discs Toast; 50 g Breadcrumbs; 6 TABLESPOONS Oil; 100 g Mushrooms; 7-10 Tbsp some salad leaves; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (125g) Mozzarella cheese
4 Tomatoes
1 potty Basil
2 Eggs
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Sweet peppers
8 discs Toast
50 g Breadcrumbs
6 TABLESPOONS Oil
100 g Mushrooms
7-10 Tbsp some salad leaves
2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar

Directions

1
Cut the mozzarella into small cubes. Clean and wash the tomatoes. Cut 2 tomatoes into cubes. Wash basil, put something aside for garnishing. Chop the rest finely. Whisk eggs and milk. Season with salt, pepper, nutmeg and paprika. Cover 4 slices of bread with mozzarella, diced tomatoes and basil. Leave the edges slightly free. Place the remaining slices of bread on top and carefully turn them first in the egg milk, then in the breadcrumbs. Press the edges firmly together. Heat 4 tablespoons of oil in a frying pan and fry the slices of bread on both sides until golden brown. In the meantime, cut the remaining tomatoes into slices. Clean, wash and slice the mushrooms. Clean and wash the lettuce and pluck it into pieces. Mix vinegar with salt, pepper and sugar and add the remaining oil. Arrange toast with the salad on plates. Drizzle the salad with the vinaigrette. Garnish with basil
2
Gescgirr: Artwork
3
Salt/ Paprika container: wheels