Now that we’ve survived our food war, I officially enjoy cooking…it’s kind of crazy! But one meal of the day that often gets me stumped is breakfast! Being crunched for time, I often stick to cereal or something that won’t get all over me as I paint. Plus not being huge breakfast people, it’s hard for me to get creative and make something besides eggs. Pretty sure I just stared at our egg crate for about two minutes dreading the idea of the same scrambled eggs day..after day….after day (Remind me to tell you about Anthony’s pepper eggs one day). So I put the eggs back and said, “Figure it out Joanna! If you don’t want eggs make something else!” So I did.
It’s super simple, super delicious, and super not eggs! Haha Hang on to your hats and glasses cause this here is the quickest breakfast you’ve ever seen.
A loaf of bread (we used Ciabatta, but it doesn’t really matter as long as it’s good bread. Not the white slice stuff for pbj’s.)
Mini Tomatoes (Grape tomatoes or mini Heirlooms work)
Mozzarella Cheese (or Parmesan)
Salt & Pepper
Heat your oven to 350° F. Slice two pieces of bread and lightly brush olive oil on them. (For a ciabatta loaf, the bread is typically flatter so slice a chunk and then cut that piece horizontally). Place the bread on a half sheet pan. On the same pan slice baby tomatoes and sprinkle olive oil, salt and pepper. Bake for 10 minutes. While that is cooking, chop up some basil. When the bread and tomatoes are done slice a garlic clove in half and rub it on the open face of the bread then put a little cheese on top of each piece of bread and put back in oven for 1 minute. Once the cheese is melted remove from oven and scoop the roasted tomatoes onto each slice, lightly crushing and smearing them. Last add a sprinkle of basil and ENJOY!!!