I’m really tired and lazy tonight, so I give you one of my breakfast inventions while I was in Singapore:
The Breakfast Bruschetta!
First of all, I have an issue with people correcting my pronunciation. I may not be Italian, but we’re talking about food here. So believe me. I know. And it’s broo-skeh-ta. So please, dear twenty-one-year-old-uni-student-slash-actor-slash-waiter-at-the-pub, do not try to correct me with broo-chet-ta non-sense.
What it is, really, is just toast topped with veggies sauteed in a bit of pasta sauce. I was just trying to make it sound posher than it is 😛
For 4 pieces of toast:
- 4 pieces of toast, obviously. I recommend GOOD crusty bread.
- 4 slices of cheese (I just use Colby because it’s always in the fridge)
- 2 cups of sliced zucchini, red capsicum, eggplant,
- 1 tablespoon of pinenuts
- 2 tablespoons of Leggo’s Stir-Through pasta sauce – Tomato, Olive and Chilli
This recipe dates back to my time in Singapore when my then-housemate used had a little toaster oven. I would toast the bread slices topped with cheese so that the cheese was nice and melted. I haven’t tried to replicate this back in Melbourne where I am toaster ovenless. Nevertheless, I’m sure you’ll figure something out.
So toast the pinenuts in a non-stick frying pan on medium heat until browned. Keep moving the nuts, they toast really fast if you’re not careful and the last thing you want in the morning in burnt bits of pine nuts to set off the smoke alarm. Set the toasted pine nuts aside. Drizzle a bit of olive oil and add in the veggies. Keep moving them around the pan until they colour nicely. Add the pasta sauce and stir around for another two minutes or so. Sprinkle in the toasted pinenuts In the pictures, I added some spring onions but this isn’t necessary at all. I think I must have just had them lying around.
Chuck the veggies on the toasts.Gobble. Run for the train. Miss the train. Be late for work. C’est la vie.