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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I had some delicious sourdough on hand, and ripe cherry tomatoes- and that's what inspired this recipe! A delicious sensory-stimulating twist on classic french toast and summer-time bruchetta. Ingredients:
1 loaf rosemary and olive oil sourdough bread |
3 eggs |
2 tablespoons scallions |
1 cup shredded mozzarella cheese |
2 cups cherry tomatoes |
1 cup fresh shredded basil |
1 tablespoon balsamic vinegar |
1 tablespoon olive oil |
1 teaspoon rosemary |
1 teaspoon garlic |
Directions:
1. Prepare bruchetta: dice the tomatoes, shred the basil, dice one scallion, and mince garlic, then add in oil and vinegar, then combine and pinch a bit of rosemary on top.
2. Slice the bread, each slice about 1/2–1 inches.
3. Heat skillet at medium-low settingand butter it, allowing butter to melt, and whip the eggs. Once aggs are uniform in color, allow bread to soak, 1 or 2 pieces at a time.
4. Soak no more than 20 seconds for both sides, then place 1 or two slices of bread in pan. When underside of bread looks cooked, flip the bread. sprinkle mozzarella on top, and add lid. Remove the slices when it looks cooked all the way through and cheese is melted, anywhere between 1-3 minutes.
5. Top with heavy amounts of Bruchetta, serve & enjoy!
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