(each ½-in./1-cm thick) French bread (preferably day-old)
olive oil, divided
grated Sensations by Compliments Parmigiano Reggiano, Aged 24 Months
1 ½ cups
halved lengthwise, grape tomatoes
pinch of cracked black pepper
avocado, thinly sliced
In large shallow baking dish (such as 13 X 9 in./3 L), whisk together the eggs, milk, garlic powder, dry mustard, chili powder, ½ tsp (2 mL) salt and ½ (2 mL) tsp sugar. Place bread slices into egg mixture, turning them to fully soak.
In large non-stick skillet, heat 2 tsp (10 mL) olive oil on medium heat. Working in batches, cook bread to brown bottom side, 1 to 2 min. Sprinkle with grated cheese, flip over to brown second side. Repeat steps for all toasts; keep warm in oven.
Wipe out skillet; add remaining olive oil; bring to medium-high heat. Add tomatoes. Sprinkle with pepper, remaining salt and sugar. Cook until skins begin to blister, 1 to 2 min. Stir only occasionally to avoid breaking up tomatoes. Sprinkle with parsley. Remove from heat.
Divide bread slices onto 4 plates, top with avocado slices and spoonful ricotta per serving. Spoon tomato mixture overtop.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more