Croutons With Mozzarella

Preparation:

Preparation: Prepare the sauce: in a saucepan with the oil, fry the chopped parsley and onion, pour over the broth and mix with a wooden spoon. Cut the Tuscan bread into 16 equal slices, about 1/2 cm thick. Blanch the tomatoes in a pot with boiling water, peel them and remove the seeds; slice the mozzarella. Arrange eight slices of bread on the work surface, place two slices of mozzarella, a sage leaf and a few tomato fillets on each, season with salt and pepper, finally cover with the remaining slices of bread. In a bowl, beat the egg with a pinch of salt, quickly dip the rolls in it, making sure that they are coated on both sides, then roll them in the breadcrumbs. Secure the sandwiches obtained with two wooden toothpicks, place them in a pan with abundant olive oil, already hot, and fry them over medium heat until the bread has become golden and crunchy. Transfer the croutons onto a serving plate, sprinkle them with a little of the prepared sauce and serve immediately, disposing of the rest of the sauce.