Breakfast Bruschetta
by Susan Lott
Inspired by both English and Italian traditions, Breakfast Bruschetta is great any time of the day. - 1 baguette, sliced into about 30 slices
Optional Step: For extra crunch and flavor, butter both sides of each baguette slice. Fry in a skillet over medium-high heat about 2 minutes each side until light brown. Can be made a day ahead and stored in an airtight container. If you do not want to take this extra step, simply brush the slices of bread on one side with olive oil directly before placing the topping.- 3 medium tomatoes
- 1-2 tsp balsamic vinegar
- 2 ½ c. grated white cheddar or mozzarella cheese
- basil, salt & pepper, onion powder, garlic powder
Seed tomatoes, pat dry and dice. Drizzle with balsamic vinegar and let sit a moment. Arrange toast slices on a cookie sheet. Top each slice with a little cheese and a couple teaspoons tomatoes. Sprinkle lightly with spices to taste. Broil 1-2 minutes until the cheese is just melted. ALTERNATE RECIPES:Experiment with different toppings on the toast, for example: - Gruyere with finely chopped spinach leaves – substitute a sprig of dill instead of basil
- Oaxaca (or any Mexican Queso Fresco), chopped bell peppers, and oregano
- Gouda with mushroom slices and parsley
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Breakfast Bruschetta with blueberries
The above was inspired by the original English Breakfast Tomato – slice whole tomatoes in half, top halves with mozzarella cheese and spices. Broil about 5 minutes.
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