Saturday, May 1, 2010

Breakfast Bruschetta


Hot breakfast? Not on a hot day. Cereal? Nah. Fruit? Nah, I want something salty. Breakfast potatoes would be good. But what goes with that? Eggs? Not really in the mood. Toast? No, too much white food. Tomato, cucumber and some random herbs might be refreshing....
So here's an unconventional idea for a springtime breakfast:

Parmesan Dill Tomato Bruschetta Toast
Cayenne Spiced Roast Fingerling Fries
Cucumber Salad with Chopped Parsley

Parmesan Dill Tomato Bruschetta Toast
Sliced bread
Grated Parmesan cheese
Ground Pepper
Chopped Tomatoes
Chopped fresh Dill
Salt

Toast the bread half-way. Sprinkle with parmesan and pepper. Finish toasting.
Meanwhile, toss chopped tomatoes and dill with a little salt. Top toast with tomato mixture.

Cayenne Spiced Roast Fingerling Fries
Fingerling Potatoes, cut in halves
Olive Oil
Salt
Pepper
Cayenne pepper

Heat oven to 450F. Drizzle oil on a sheet pan and arrange potatoes in a single layer. Drizzle with more oil, season with salt, pepper and a little cayenne (as much as desired). Cumin would be a nice addition too, if you like. Roast potatoes, flipping them at least once, until browned - about 15 minutes.

Cucumber Salad with Chopped Cilantro
1 Cucumber, sliced
1 tsp Cider Vinegar
1 tsp Olive Oil
Salt & Pepper
1 T chopped fresh Cilantro (or Parsley)

Toss together in a bowl or serve on lettuce leaves.










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