Breakfast Bruschetta with Fresh Tomato
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This past week, there have a lot of late nights in our family. Spring is in full gear with all the kids’ activities and we are still trying to settle into a routine (although I’m not sure we’ll ever get into one). I am a night owl, not a morning person (just ask my husband), so mornings have been especially tough for me as I’ve been rolling into bed around midnight each night. My day starts at 6:15AM when I make breakfast for the two older boys and pack lunches, before heading out the door to drop the boys off. Breakfast has been quite boring for the two older boys since I’m barely awake, typically consisting simply of a bowl of oatmeal, a banana and a glass of orange juice.
However, by the time my youngest son wakes up and gets ready for school at 8AM, I’ve had a cup of coffee, and caught up on emails, so I’m wide awake and a little more creative when preparing his breakfast. Some days, I’ll reheat some vegetarian refried beans and top it with a poached egg, salsa and hot sauce; on another day, I might just layer sardines, avocado with a squeeze of lemon juice and some fresh ground pepper on a piece of gluten-free toast. I also make yogurt parfaits with berries and granola. These are all quick and easy to make, but even easier when I’m more awake.
The other day, I asked my Facebook friends what they preferred for breakfast, something savory or sweet. I was surprised to find that eight out of ten of the people who responded chose something savory. I actually prefer savory breakfast foods to sweet too.
This week, I came across a simple idea for breakfast by Nigella Lawson – Breakfast Bruschetta topped with tomatoes and avocados. While serving bruschetta for breakfast sounded a bit odd at first, I decided to give it a whirl. Bruschetta is one of my kids’ favorite appetizer or afternoon snack in the summer. This recipe idea was also the perfect way to use up some gluten-free bread ends (an expendable edible) that I had saved in my freezer.
I made a few tomato bruschetta, a few avocado bruschetta, and one tomatoes and avocado bruschetta. I wasn’t sure how my little guy would react to the idea of bruschetta for breakfast, but was pleasantly surprised when he critiqued it. “I like how it tastes sweet and salty.” I think we might just have an up and coming food critic in my house.
Today, a group of bloggers is celebrating Nigella Lawson, one of the Top 50 Women Game Changers In Food. Nigella Lawson is an English food writer, journalist and broadcaster, known for her casual approach to cooking. Though not formally trained, she managed to write a best selling cookbook in 1998, How To Eat, and went on to write seven more cookbooks, including How To Be A Domestic Goddesss, which won the British Book Award for Author of the Year in 2000. Nigella has hosted a cooking show series called Nigella Bites in the U.K., Nigella Feasts on Food Network in the U.S., and additional TV cooking series in the U.K. Her Nigella Feasts, Nigella Express and Nigella Kitchen series are currently showing on The Cooking Channel in the US. She is in the process of writing a new cookbook, Nigellissima, which will have a distinctively Italian inspiration.
As Nigella notes when it comes to Breakfast Bruschetta, “Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I say: Think again. This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.” So true.
For more breakfast inspiration, check out my Start The Day Off Right Pinterest Board.
Breakfast Bruschetta with Tomato and Avocado
Ingredients
- 4 slices whole grain gluten-free bread ends
Tomato Bruschetta
- 1 tablespoon extra virgin olive oil
- 1 ripe tomato chopped
- salt and freshly ground pepper
- chopped parsley for garnish, optional
Avocado Bruschetta
- 1 ripe avocado chopped
- 2 teaspoons lime juice
- salt and freshly ground pepper
- chopped parsley for garnish, optional
Instructions
-
Cut bread ends in half diagonally. Toast.
Tomato Bruschetta
-
Top 2 toast halves with chopped tomato. Drizzle with a little olive oil and sprinkle with a bit of salt, freshly ground pepper and chopped parsley
Avocado Bruschetta
-
Toss avocado gently with lime juice
-
Top 2 toast halves with chopped avocado
-
Sprinkle with a bit of salt, freshly ground pepper and chopped parsley
Recipe Notes
Adapted from Nigella Lawson.
If you’re interested in joining our group as we cook our way through this list of 50 influential women in food, just ask Mary from One Perfect Bite. Please stop by and take a look at what the rest of the group made this week in celebration of April Bloomfield:
Annie from Most Lovely Things
Linda from There and Back Again
Val from More Than Burnt Toast
Taryn from Have Kitchen Will Feed
Susan from The Spice Garden
Heather from girlichef
Miranda from Mangoes and Chutney
Mary from One Perfect Bite
Sue from The View from The Great Island
Barbara from Movable Feasts
Nancy from Picadillo
Kathleen from Bake Away With Me
Veronica from My Catholic Kitchen
Mireya of My Healthy Eating Habits
Claudia – Journey of an Italian Cook
Alyce – More Time at the Table
Amrita – Beetle’s Kitchen Escapades
Martha – Simple Nourished Living
Jill – Saucy Cooks
Sarah – Everything in the Kitchen Sink
For more recipes from this weekly celebration, check out my 50 Women Game Changers In Food Pinterest Board as well as our group’s collaborative Pinterest Board.
Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.
Easy College Dinner Recipes with Printable Weekly Meal Plan and Shopping List
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It sounds perfect for breakfast to me being a modern version of my dads fried tomatoes and toast he had every morning for breakfast.
I can eat this morning, noon or night. How lucky is your youngest son! I also crave savory in the morning. This is the perfect way to start the day!
so fresh and pretty!
I often use up “ends” of the bread I make -as bruschetta for an instant hit or baked into crostini using a low oven temp for a later happy feast. Please don’t waste the “ends” of your bread.
I have little baggies of bread ends in my freezer, and like you, use them to make crostini. They’re extra crunchy so even better.
I like a mix of sweet and savory breakfasts, but this is right up my alley! I’ll often have avocado toast for b-fast, but somehow never thought to make tomato bruschetta for b-fast-great idea too! I think my kids would also love this!
I’m usually a sweet breakfast lover…but I would definitely enjoy this for breakfast! So fresh and delicious looking! Nice post!
I could eat this every day for breakfast!
Sounds perfect for any time of the day…kind of like quiche makes a great breakfast, snack, lunch, or dinner.
Great summer stuff, too.
mmmm i love the different breakfast ideas you have! i’ve never heard of sardines and avocado together. that sounds quite intriguing. i can’t remember what sardines tastes like, but i’m sure its pretty nutritious. breakfast is the most important meal of the day for me. i’ve been trying to eat more protein and fat and not carbs, which i tend to do. the bruschetta + avocado for breakfast sound fabulous! i admire moms so much – i never knew how hard it is! for me, i think i made my own breakfast and packed my own lunch when i was in high school!
I try to mix things up a little in the morning for breakfast (after I’m awake ;). I guess I spoil my boys don’t I? I don’t remember my mom making me breakfast in the morning either…hmmm. Well, hopefully they’ll appreciate me when they go off to college!
I love this for breakfast lunch or dinner. What a great recipe. Thanks for sharing with us.
Jeanette your brushetta looks so good and what a healthful alternative for breakfast. Of course the thing I find most astounding from your post is that you can get your children to eat sardines!! You go momma!!!
It is a nice way to sneak in some extra fruits (tomatoes and avocados are both considered fruits although we typically treat them as vegetables) at breakfast time. And, yes, all my kids (except one) eat sardines, who knew!
What a great idea for a toast with healthy fixings! I think you latched onto a good thing from Nigella! Have fun with all your Springtime family busy – ness!
Bruschetta with tomato is my summertime breakfast. It’s such a great way to start the day.
I am big on savory for breakfast and these both sound wonderful, or even the combination! Love the simplicity and ease 🙂
What a beautifully simple idea for breakfast! Leave it to Nigella to show the way.
I don’t think I’ve ever had bruschetta for breakfast before but I particularly like the idea of it teamed up with avocado ~ I completely agree with the idea that there should be no fixed rules when it comes to breakfast. Particularly for individuals who may have difficulty mustering the desire in the morning, experimenting is where it’s at. What a great idea Jeanette.
This sounds like a lovely way to start or, for that matter, end a day. It looks beautiful, sounds delicious and is a perfect recipe to highlight Nigella’s style. I hope you have had a wonderful weekend. Blessings…Mary
Simple and delicious…just ran to the store to pick up a few avocados so they will be ready soon!!!
My husband hates sweet breakfasts too and initially I thought it was weird since I love anything sweet or savory. So, pancakes, waffles etc are out the window for me unless we’re eating them for brunch or so Heheh This bruschetta looks so juicy and delicious. I’m loving all the Nigella recipes!
What a healthy and delicious way to begin the day. Love that your son is so adventurous an eater. While I go for something sweet once in a while, I too prefer to begin my day with something savory and when rushed often turn to last night’s leftovers. Reading yours and all the other Nigella recipes has been so fun.
I’ve never thought of bruschetta for breakfast but that sounds delicious!
This is my kind of breakfast! I love how healthy it is – and its got three of my favorite ingredients!
I grew up eating tomatoes on toast for breakfast as soon as the tomatoes were ripe in our garden. Usually everyday for a month or 2. I loved it and still do. Great choice to feature.
lovely. never thought of eating bruchetta for breakfast before… now i am thinking why not! esp the avocado!