This breakfast bruschetta is my favorite recipe to get my day off on a delicious start. Packed with fresh vegetables and protein, it’s my go-to breakfast when I need a lot of energy to fuel me until lunch. This recipe is for one but can easily be multiplied for the whole family.
Notice how I created an Italian flag bruschetta? This wasn’t intentional but it did make me laugh after I had thrown together all of my favorite ingredients and the colors that dominated were red, green and white. Coincidence? Probably not, just my Italian-infatuated-mind taking control.
Be sure to pick up some Italian artisanal rustic bread, it really does make a difference on the overall taste. Rub the piece of bread with a clove of garlic if you like or you can skip that part and just drizzle the bread with a bit of olive oil before you stick it in the oven. Of course, if you are in a hurry you can always pop the slice of bread in the toaster.
Even when tomatoes are out of season, you can get a caramelized and intensified flavor simply by roasting them. This recipe only calls for five roasted tomatoes but it seems like a lot of effort to roast such a small portion so I usually do a whole tray full and keep the extras in the fridge (up to 5 days) or freezer (up to 6 months).
Left over roasted tomatoes are extremely versatile and can enhance the flavors of pastas, soups and sandwiches. In my gourmet grilled cheese sandwich I used fresh datterini tomatoes, but I’m sure it would be even more flavorful with these instead.
Giant green basil leaves add not only a vibrant color to the breakfast bruschetta, but also a burst of freshness. Try it out for yourself and let me know what you think!
This breakfast bruschetta makes for a delicious start to your day. Packed with fresh veggies and protein, it will keep your energy going until lunch time.
5 datterini, cherry or baby plum tomatos
2 tablespoons extra virgin olive oil
Sea salt and pepper, qb
1 small handful spinach, washed then chopped
1 spoonful pesto
1 egg
2 slices Parmigiano Reggiano cheese (otherwise known as Parmesean)
Small handful of fresh basil
4 walnuts, shelled
1 slice of rustic bread
Instructions
Preheat the oven to 400 F.
Line a rimmed baking sheet with parchment paper, add the tomatoes, drizzle with 1 tablespoon olive oil and sprinkle with sea salt and pepper. Roast for 15 minutes. (I tend to make a large batch and keep the rest of the roasted tomatoes in the fridge (up to 5 days) or freezer (up to 6 months).
Meanwhile heat a small sauce pan with water over high heat.
In a small pan heat 1 tablespoon olive oil over medium heat. Add the spinach and saute’ until wilted, about 5 minutes. Stir in the pesto.
Once the water has boiled add a pinch of salt then reduce to a simmer. Gently crack in the egg. For a super runny egg, cook for about 2 minutes. For an egg yolk that is slightly runny it will take 3-4 minutes. With a slotted spoon life up the egg and gently wiggle to see if it is at the right consistency. You can tell by how much the yolk wiggles and if the egg white firms up. If it’s not, return it to the pan and cook for another minute. When the egg is done, take it out with a slotted spoon and let it drain for a few seconds over the pan. Gently blot with a paper towel.
Toast the bread in the toaster or stick it into the warm oven for a few minutes. I usually rub with garlic and drizzle with olive oil before putting it in the oven, but you can also skip this step.
Now we’re ready to stack the bruschetta. Place the warm bread on a plate. Add the spinach and the poached egg followed by the cheese, roasted tomatoes, basil and walnuts. Season with additional salt and pepper and enjoy!
There is probably nothing more comforting than the first bite of a hot grilled cheese sandwich; melted cheese enclosed in buttery toasted bread is enough to make me go weak in the knees :: ginocchia.
Perfect for when you want to liven up the classic grilled cheese sandwich.
To appease my tastebuds and health conscience, I’ve added a few more flavor combinations and nutrients to create a veggie-packed balanced meal. Even if your not a big onion :: cipolla fan, these ones caramelized in balsamic vinegar, or as the say in Italian, aceto balsamico, are robust in flavor and are surely able to convert even the most timid. The rest of the veggie filling, including chard, tomato and basil, complete the fresh food experience. Then of course there is the cheese :: formaggio. Cheeessseeee. Such a dreamy word that just by saying it, my mouth is already watering. I’ve used two types of cheese, but feel free to substitute with whatever you have in the fridge :: frigo.
This adult grilled cheese sandwich is packed with savoury veggies and melted cheese.
Living in Italy for almost five years, I have become fascinated by the entomology of words, especially foreign words and how they become commonly used in other languages :: lingue. I find it quite amusing that in the the Italian language some words are translated while others retain the English words or even become modified in significance. “Computer” and “mouse” are two commonly used English words that have entered into the vocabulary of Italians; however, the word “keyboard” has been translated to “tastiera”. The reason behind this, I do not know. Why not keep all the words in English or simply translate them all to Italian? Surely, some gnome lexicographer with a big bushy beard gets a kick out of making life hell for foreign language learners like myself. I can just imagine his kiddish laugh :: risata as he jumps up and down in a giddy state while he picks which words remain in English and which are translated. Little punk.
This chard and caramelized balsamic onion grilled cheese sandwich is an instant crowd pleaser.
And, then there are words that are retained in English but whose contextual meaning has been modified. Take the word “toast,” for example. Only this morning did I have a lovely debate with my Italian husband :: marito over the word. I asked him if he wanted a piece of toast in Italian and he asked me why I as offering him a piece of toasted bread. “Toast,” he said, “is two pieces of toasted bread with cheese and ham inside.” What the what? Italians use our English word and then change the meaning entirely? I need to be on the look out for these words; otherwise, who knows in the future when an English word like “grateful” could be modified by the Italians to mean “pig’s head.” Yah, that might just make for quite an embarrassing moment…So back to the important task at hand, food…and specifically these Swiss Chard and Caramelized Balsamic Onion Grilled Cheese Sandwiches. These make the best lunch when you need something simple to make but want to impress your guests. Pare them with potato chips or a roasted tomato soup.
This gourmet grilled cheese sandwich pares perfectly with potato chips or a roasted tomato soup.
A grilled cheese sandwich is such a simple, yet truly satisfying food. It brings me back to childhood memories. Ah, the good carefree days when my biggest worries in the world was what games to play :: giocare. Now, at 30, I still yearn to be reminded of these moments, it’s truly the simple things in life that are the most important, after all. What are the memories that this classic sandwich bring back for you?
Turn your ordinary lunch into a mouthwatering meal with this Gourmet Grilled Cheese Sandwich; made with sautéed chard, caramelized balsamic onions and melted cheese, this an irresistible version on the classic sandwich we all love.
Serves: 2
Ingredients
For the caramelized balsamic onions:
2 Tablespoons extra virgin olive oil
1 large red onion, thinly sliced
2 pinches of salt
⅛ teaspoon freshly ground black pepper
1 Tablespoon sugar
1 Tablespoon balsamic vinegar
For the grilled cheese:
1 Tablespoon extra virgin olive oil
3 swiss chard leaves, coarsely chopped
Salt and pepper, as needed
1 Tablespoon unsalted butter
4 slices bread (I used a type of crusty Ciabatta bread)
4 thin slices aged pecorino cheese (or any hard white cheese)
4 thin slices cheddar cheese
5 Datterini tomatoes or 1 tomato, sliced
¼ cup fresh basil
Instructions
For the caramelized balsamic onions:
1. Heat the extra virgin olive oil in a medium sauté pan over medium-low heat. Add the onions, salt and pepper and saute’, stirring occasionally for 5-10 minutes until the onions are soft.
2. Add the sugar and continue cooking for 5 more minutes.
3. Add the balsamic vinegar and turn the heat to low. Continue cooking the onions and stirring occasionally, about 15-20 minutes until the balsamic vinegar is reduced and not runny.
For the grilled cheese:
1. Sauté the chard leaves in two tablespoons of extra virgin olive oil and cook over medium heat, stirring occasionally until the chard leaves are very soft. Salt and pepper to taste.
2. Butter all four slices of bread on one side.
3. Take one piece of bread and place butter side down into the a large sauté pan. Stack with two slices of pecorino cheese, half the tomato slices, half the caramelized onion, half the sautéed chard, two slices of cheddar cheese and half the basil. Place the other half of bread on top, butter side up. Repeat the process for the second grilled cheese sandwich.
4. Turn the heat on to medium and toast until the bread is golden and the cheese is melted. Flip the sandwich to the opposite side until the bread is toasted as well. Cut in half and serve immediately.
