Bruschetta is an appetizer or snack dating back to the 15th century in Italy. The Italian pronunciation is “brus’ketta”.
Most often you see it served as grilled thin slices of bread drizzled with olive oil and rubbed with garlic…. then tomato slices, basil and cheese (most often mozzarella or provolone)are layered on top…. but in reality… many toppings are used for bruschetta. Variations of toppings include, vegetables, red pepper, beans, meats such as prosciutto and a variety of cheeses.
My Breakfast Bruschetta recipe started out as a need to use up some odds and ends ingredients that I had left from other meals I made…. I thought why not make it sweet... mascarpone is after all a cheese....the result was fantastic…. a true treat….
I used what was left of a baguette by slicing it on the diagonal (I just like the way it looks)… generously spreading butter or margarine on each slice…. then toasting them until they were a light golden brown and the butter melted through the bread. I allowed them to cool slightly.
In the meantime, I made Chantilly Cream from 1 cup of heavy (whipping) cream and set that aside. I had an 8 ounce container of mascarpone cheese that I let get to room temperature so it was soft…. I beat it with my mixer with ½ teaspoon almond extract. I folded in about ½ cup of the Chantilly Cream (the rest I used for a dessert)….
I spread the mascarpone mixture on each slice of bread and then topped it with blueberry pie filling or preserves…. I happened to have blueberry pie filling left and wanted to use it up…. you could easily use fresh blueberries…. Blueblerries or actually any berries are an excellent choice…. The buttered bread… the tang of the mascarpone and sweetness of the whipped cream are set off nicely by the tartness of the berries. Just wonderful!
Serve this with a specialty coffee… and you have an out of this world treat!
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Recipe: Breakfast Bruschetta
All you need:
For the Chantilly Cream
1 cup heavy cream
2 tablespoons sugar
½ to 1 teaspoon vanilla (to taste)* I use 1 teaspoon
Other needed ingredients:
1 baguette, sliced
Butter or Margarine
8 ounces Mascarpone cheese
½ teaspoon almond extract
Preserves or pie filling or fresh berries tossed with sugar
All you need to do:
Allow the mascarpone to soften to room temperature.
Slice the baguette into ¼ inch slices… I like to do it diagonally because of the way it looks… but feel free to slice any way you want.
Generously spread butter on each slice.
Toast slices until a light golden brown and the butter has melted into the bread.
Allow to cool briefly (about 5 minutes). You don’t want it too hot so that your cheese will melt.
In the meantime, make the Chantilly cream by whipping the heavy cream, sugar and vanilla until the cream forms soft peaks. Set aside.
Beat with a mixer, the mascarpone and the almond extract.
Fold in about ½ cup of the Chantilly Cream (to taste)… use leftovers for something else).
Spread the mascarpone and Chantilly Cream mixture on all the slices.
Top generously with preserves or pie filling or fresh berries tossed with sugar.
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