One of my biggest challenges, as a cook, is to keep building my 1st course dish repertoire. Main course? Simple, I have a plethora (don't you just love the word plethora) of recipes from which to choose and I never serve our guests the same meal twice during their stay. The same rule applies to 1st course dishes, but that's where it gets a little tricky because after all, how many ways can you serve fruit?! Some of my first course dishes include baked pears, muffins, yogurt parfaits, ebelskivers and yes, fresh fruit. I like to mix it up though so I'm constantly trying to come up with new ideas. And, yes, I admit it... I get bored making the same thing every morning so the more recipes I have to work with, the happier the cook! My latest creation is the breakfast bagel bruschetta. No, of course I did not "invent" bruschetta, this is just my little version of how to serve it for breakfast. And, if you happen to be a vegetarian or vegan, this recipe will work well for you.
Breakfast Bagel Bruschetta
2 large Roma tomatoes
Several sprigs of fresh basil
1/2 medium red onion
3 mini bagels
1 tblsp butter (omit butter for vegan)
Drizzle of olive oil
Salt & pepper to taste
* You could also add fresh minced garlic, not so good for breakfast breath though.
|Fresh tomatoes, red onion and fresh basil
|Heat butter and olive oil
|Grill bagels over medium heat (you could also do this under the broiler or in a toaster oven)
|Quickly saute over medium heat, just until hot... you don't want to break down your tomatoes
|Fresh and delicious breakfast bagel bruschetta
|Can aslo be served as a side dish as it was this morning. Spinach mozzarella scramble, with bacon and bagel bruschetta.