Bruschetta for Breakfast

The most frequently asked question on a languid Friday morning is what we are having for breakfast! My husband always wants to have a traditional south Indian breakfast whereas I often like to experiment with the fridge leftovers and my half-baked cooking skills. My son just eats according to his mood, though I have a feeling that his taste is turning out to be like his father’s. Hence I am all the more enthusiastic about continuing my experiments.

When you have half a loaf of bread that is going to expire that very day, breakfast just has to be bready!

…especially since the husband is a bit too interested in noting down the expiry dates of things lying in the fridge. Well, that’s the first thing on his To Do list, so he better do it well!

So here’s my very own twisted and turned recipe for Corn and Tomato Bruschetta  from last Friday : :

Ingredients : :

- 3-4 fresh red tomatoes, chopped in the best way you can!

- Half a cup of boiled sweet corn;

- One small onion, finely chopped;

- 3-4 large garlic cloves;

- No basil, sorry we ran out…

- 2-3 tablespoons extra virgin olive oil

- A few aesthetically pleasing coriander twigs

- 3-4 teaspoons green olive paste (in place of basil, perhaps ;) and just because it’s there in the fridge!

- And of course the half bread loaf toasted and then cut into bite size pieces.

- Some butter.

 Tryout : :

- Add crushed garlic cloves to about one tablespoon of olive oil in a pan.

- When golden brown, add chopped onions and sauté till they look translucent.

- Add the messily chopped tomatoes and mix well so that no one can tell what shape they were chopped!

- Wait and watch till the ingredients seem cooked.

- Add boiled sweet corn and then two tea spoons of green olives paste.

- Sprinkle salt to taste and some freshly ground pepper (or powdered one ). Mix well.

- In a stylish plate, arrange the toasted bite size breads with a dash of evenly smeared butter.

- Spread the topping on the bread bites and garnish with drops of extra virgin olive oil.

- Lastly decorate with a twig of coriander for that visual appeal.

- Bake it for just about 30 seconds

…and Mamma Mia !... my customized Corn Bruschetta is ready for breakfast!

Well, I don’t know if you can call that authentic Italiano bruschetta! But a cross cultural tweak is always good, isn’t it!