Friday, June 8, 2012

Breakfast Bagel Bruschetta

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.

2 comments:

  1. OMG- I've been looking for a way to use up my fresh tomatoes and basil from my garden. This is perfect. Thanks for sharing.

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  2. My you're a good cook - that looks yummy!

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