Parmesan French Toast with Tomatoes & Fontina

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Ingredients:

• 1 tbsp Beerenberg Extra Virgin Olive Oil

• 1 tablespoon Beerenberg Crushed Garlic

• 500g small Roma tomatoes

• 1 tablespoon torn basil leaves

• 2 large eggs

• 125ml (1/2 cup) milk

• 60g freshly grated Parmesan

• 2 tablespoons unsalted butter

• 4 thick slices bread (about 2cm thick), crust removed

• 4 slices fontina or any good melting cheese

Method:

1. Preheat a grill.

2. Combine oil and Beerenberg Crushed Garlic in a frying pan and cook for 1 minute. Add tomatoes, cut side down, and saute until they start to soften, about 10 minutes. Season to taste and scatter with basil. Keep warm.

3. Combine eggs, milk and Parmesan in a bowl, season to taste and whisk until smooth. Heat butter in a large frying pan, dip both sides of bread slices into mixture, then cook in pan until golden, about 3 minutes each side.

4. Transfer toast to warmed plates, arrange tomatoes on top and place a piece of fontina on each. Briefly flash under a grill until cheese has melted slightly.