If you haven't already realized, we like taking a classic and making it our own. Take this brunch bruschetta recipe for example. We're big fans of bruschetta... and serve quite a few tasty options at our Eatery at the Olive Mill. (If you've never been, check out our menu here.) Why not mix it up a bit, we thought? Have some fun?
Cheesy eggs, blistered cherry tomatoes, crusty Italian bread, a drizzle of herbaceous olive oil come together to create this savory breakfast spin on our favorite appetizer.
It's an easy recipe to make when hosting a group of friends or family. We made it for Easter brunch this year and it was an instant hit with all our guests. Perry made it with Manchego cheese, which gave it a nutty, caramel flavor. You can also use a sharp Cheddar or a soft Italian Fontina... it's up to you! The key is using thick slices of a medium-large loaf of crusty Italian bread. Trust us, you don't want baguette sized slices for this one.
BLISTERED CHERRY TOMATOES & EGG Brunch BRUSCHETTA
What You'll Need
- 2 tablespoons Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
- 2 pints cherry tomatoes stems removed
- 1/2 cup chopped onion
- 2 garlic cloves chopped
- 2 tablespoons finely chopped fresh basil
- 1/2 teaspoon kosher or sea salt
- Freshly ground black pepper
- 4 large eggs
- 3/4 cup shredded cheese (Fontina, Manchego or Aged White Cheddar)
- 4 thick slices of toasted crusty Italian bread
- Fresh chopped Italian parsley
Add the olive oil to a large skillet and heat until oil is hot but not smoking.
Add the tomatoes and cook over high heat, stirring, until blistered and softened, about 5 minutes. Incorporate the onions and cook over medium heat, stirring, until the tomatoes are juicy, about 5 minutes. Add the garlic, basil, salt and black pepper.
Add the eggs one at a time by breaking each egg into a small cup. With a spatula make an indentation in the sizzling tomatoes and slip the egg into the indentation. Sprinkle with cheese and cover and cook over medium-low heat until the eggs are set, about 5 minutes.
While eggs are cooking, slice and toast bread.
Use a spatula to scoop out servings of eggs and juicy tomatoes onto think sliced toasted crusty Italian bread. Sprinkle with fresh chopped parsley and serve.
What is your favorite bruschetta?
Let us know in the comments below!
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