Bruschetta with a breakfast twist. Toast smeared with goat cheese and avocado, topped off with fresh seasonal veggies and a fried egg.
Prep Time 3minutes
Cook Time 5minutes
Total Time 8minutes
Servings 2
Ingredients
2slices of bread
2ozherbed goat cheese
1small avocado, smashed
1radish, thinly sliced
½inch cucumber, thinly sliced
4cherry tomatoes, thinly sliced
2fried eggs
Flaky salt
Cracked black pepper
1tbspchopped parsley
Sriracha (optional)
Instructions
Toast 2 slices of bread.
Bread will last about 5 days in the pantry, just over a week in the fridge, but for months in the freezer. See my storage tip for freezing bread but making it easy to enjoy a slice at a time.
Divide 2 ounces of herbed goat cheese between the two slices. Do the same 1 mashed avocado. Cover the slices of toast completely. Is it even legal to eat toast in California without avocado on it?
Take 1 thinly sliced radish and divide between two slices. Thinly slice ½ inch of a cucumber and add to the toast.
Of course, feel free to use whatever produce you have on hand. This recipe is flexitarian. Did you know California grows more than 400 different commodities and ⅓ of all veggies produced in the U.S. and over ⅔ of the fruits and nuts.
Sprinkle toast with some flaky sea salt and freshly ground black pepper. Top off with 1 tablespoon of chopped parsley. I like mine hot so I added Sriracha. Up to you, sassy.
Try this delicious breakfast bruschetta with some Domaine Carneros Brut by Champagne Taittinger. This recipe was inspired by the Wine Country Table cookbook’s breakfast bruschetta. Look for more delicious things like this by following the hashtag #downtoearth.
Over 80% of the wines farmed and produced in California come from a certified sustainable winery. We have more certified sustainable acres than anywhere else and we produce over 80% of all wine made in America.