Crostone Marino is an easy recipe, a way to delightfully begin your meal. We are thrilled to share with you this creation that was born thanks to the intuition and creativity of someone who knows how to successfully combine the typical taste of buffalo mozzarella with other mediteranean flavours. Enjoy!

[hr]

Diffiulty
Easy
Cook
10 min
Prep
10 min
Servings
4 people
Cost
Low

[hr]

INGREDIENTS

 

Bread to be cut in thick slices
Egg 1 medium
Milk 
Tomatoes peeled, 2
Buffalo Mozzarella  Mandara (250 gr)
Potatoes 1 medium
Salt 
Pepper 
Olive Oil
Fresh oregano 
Nutmeg 
Rosemary 

 

DIRECTIONS

 

Pre-heat the oven at 200°C (392°F)

Start stewing the potato.

Cut the buffalo mozzarella in slices, let the exceeding milk drain out.

Cut the peeled tomatoes in slices as well.

Whip-up the egg and add a little bit of salt and pepper as well as a pinch of nutmeg. Add some milk and stir well.

Cut off the crust from the bread. We reccomend not to use sandwich loaf but somenthing thicker instead so that the egg will be well absorbed.

Dip the slices of bread in the egg and squeeze them a bit.

Put the slices on the baking paper and add mozzarella and tomatoes slices on them.

Put in the oven for 10 minutes. While the bread is cooking, peel the potato, cut it in slices and cook it in a pan with olive oil and rosemary.

It will be ready when it is golden in both sides.

Check the oven and put it on “grill” mode, just for as long as it take to take out the potato from the pan.

Take out the bread and put it on top of the sliced potatoes.

Dress with some fresh oregan on a plate.

VARIATIONS

You might use some bacon, sausages or peppers as well!
[hr] Buon appetito! [hr]