There is something about Saturday mornings that I savour as my time to try new breakfast creations, often made from fresh produce which I have sourced from local growers markets.
With artisans bakers getting more and more creative with their mixes, I recently fell in love with an olive and rosemary sourdough from the Bakehouse on Wentworth, a favourite among the Blue Mountains locals. Crunchy on the outside and filled with generously sized slices of kalamata olives, this toast is the star for my new Breakfast Bruschetta recipe.
Serves 2
You will need:
4 slices of olive and rosemary sourdough ( or any good quality local sourdough bread)
2 tomatoes
A handful of pitted olives
1/4 of a small red onion
4 Tbsp of freshly chopped parsley
4 Tbsp of olive oil
1/2 clove of peeled garlic sliced in half
Ready-made balsamic glaze ** Optional**
1- Slice your sourdough and brush with the olive oil
2- Turn on your grill and cook until golden all over
3- Finely slice the tomatoes, olives, parsley, onion and mix together
4- Rub the toast with the freshly sliced garlic
5- Top the toast the combined tomatoes, olives, parsley, and onion
6- If using balsamic glaze squeeze a small amount on top
7- Enjoy with a cup of coffee, the laughter of a loved one and the golden morning sunlight
You can find out more about Bakehouse on Wentworth here
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