# Bruschetta with Confit Egg Yolk and Pecorino Romano Cheese

This recipe shows how to prepare a delicious and elegant bruschetta with confit egg yolk and Pecorino Romano cheese.

- Servings: 3 servings
- Total time: 34 min
- Cuisine: Italian
- Category: Appetizer
- Language: en

## Ingredients

- 4 egg yolks
- 1 cup olive oil
- 1 rosemary sprig
- 5 black peppercorns
- 1 baguette
- 2 tablespoons olive oil
- 2 pinches salt
- 30 grams Pecorino Romano cheese
- 1 sprig fresh thyme

## Instructions

1. Separate egg yolks from whites, place yolks on a wire rack over a baking sheet and bake in a preheated oven. The video does not show the temperature nor the time of baking.
2. Pour olive oil in a small bowl. Add rosemary, peppercorns, and salt.
3. Once the yolks are baked, gently place them in the bowl with the olive oil and herbs.
4. Slice a baguette into thick pieces.
5. Place the bread slices on a baking sheet, drizzle with olive oil and bake until golden brown. The video does not show the temperature or the time of baking.
6. Sprinkle salt over the toasted bread.
7. Gently place a baked egg yolk on top of each bread slice, and spread the yolk evenly using a knife.
8. Grate Pecorino Romano cheese over the egg yolk and bread. Add fresh thyme.

## Equipment

- baking sheet
- wire rack
- small bowl
- aluminum foil
- knife
- grater

## Source

- Original video: https://www.instagram.com/reel/DGd3OEmoNOy/?igsh=NTA2dmY1d2l3Nm8x
- Recipe page: https://www.cliprecipe.com/recipe/1079b42b-a3ba-48c7-a992-5a14af1db3af
- Extracted: 2025-03-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt