Parmesan gelato on red-wine toast with balsamic glaze


Parmesan gelato on red-wine toast with balsamic glaze

Prep Time: 20 Mins Total Time: 20 Mins


  • 1 cup grated reggiano parmesan
  • 1 1/2 cups thick cream
  • Pinch of paprika
  • 250ml (1 cup) balsamic vinegar
  • 1 baguette, sliced
  • 125ml (1/2 cup) red wine
  • Olive oil, to brush
  • 1-2 garlic cloves


  1. Place the parmesan, cream and paprika in a bowl over simmering water. Season and stir until the parmesan has melted. Strain through a fine sieve, pressing down well. Set aside to cool. Refrigerate overnight.
  2. Place vinegar in a pan and bring to the boil. Cook until reduced by half. Set aside to cool. Then, use a small ice-cream scoop to place scoops of the parmesan mixture on a lined tray and return to the fridge.
  3. Preheat the oven to 170°C.
  4. Drizzle bread with red wine and oil and place on a baking tray. Bake for 6-8 minutes until golden, then rub with garlic while still warm. Set aside to cool. To serve, place a scoop of gelato on each toast, drizzle with balsamic glaze. Serve immediately.