Ingredients

The following ingredients have 2 Servings
  • 4 slices of bread (white or brown)
  • 4-5 pieces of baby corn (chopped finely)
  • 1 small onion (chopped finely)
  • 4-5 medium-sized mushrooms (chopped)
  • Salt (to taste)
  • Lemon marmalade (as needed (Any tangy marmalade would do))
  • Chilli powder (to taste)
  • Grated cheddar cheese (as needed)
  • Mixed Italian herbs (as needed)
  • Paprika (as needed)
  • Sun-dried tomato-infused olive oil (as needed)
  • 1 tbsp olive oil

Instruction

  • Let us first get the stir-fried veggies ready. Heat the olive oil a bit, and add in the chopped onion, mushrooms and baby corn.
  • Add salt and red chili powder to taste. Mix well.
  • Stir fry the veggies till they are cooked, but not overly mushy. Switch off the gas. Mix in a little mixed Italian herbs.
  • Allow the stir-fried veggies to cool down a bit, while you get the base ready. For this, cut each slice of bread into half.
  • Heat a pan till droplets of water dance on it. Place four pieces of bread on it. Drizzle some sun-dried tomato-infused olive oil over one side of the bread. Toast.
  • Flip the bread pieces over to the other side. Drizzle some more sun-dried tomato-infused olive oil. Toast some more. Switch off gas and place the bread pieces in a serving plate.
  • Prepare all the bread pieces in a similar way.
  • Spread lemon marmalade evenly over the toasted bread pieces. Use as much or as little as you want. Spread the veggies on top, and add some grated cheese. Add a dash of paprika and mixed Italian herbs.
  • Serve hot.