Truffle and Artichoke and Parmesan Rarebit
this recipe is makes the perfect indulgent lunch, brunch or late night supper recipe. A blend of black truffles from Piedmont, artichokes from Puglia and aged Parmigiano Reggiano in Belazu's signature Truffle & Artichoke pesto create a rich flavour for this simple and tasty recipe.
1 Garlic Clove, micro planed
50g Parmesan Grated
85g (1/2 Jar) Truffle & Artichoke Pesto
Salt & Black Pepper
1/2 Loaf Sourdough
- Preheat the oven to 190 degrees. Melt the butter in a pan with the garlic, after 2 minutes add the flour and cook out for another 2 minutes. Add the milk and parmesan and whisk continuously until thickened, then add the pesto. Put the mixture in a bowl to cool a little.
- Slice the required number of slices from the bread and spread the mixture evenly over the surface. Place the slices directly on the oven shelf with a baking sheet on the shelf below to catch any drips. Cook for 7 minutes or until golden. Allow to cool slightly before eating.