Breakfast Crostini

Here we are on our 3rd snow day. I think this will probably be the last one though, because the sun is actually shining and that might just be enough to melt some of the snow and ice that has been causing such trouble for everyone around here.

This also happens to be the 3rd recipe that I tried from Rachael Ray's Look and Cook, although I should add that this recipe for Breakfast Crostini, and the recipe I shared yesterday- Fennel and Pepper Salad, were both in the "extra" recipe section of the book that didn't have any pictures at all. So, no looking-and-cooking for me on this one. But that wasn't a problem, because this recipe was really easy. This recipe can also be found on multiple places on the web.

All you do for this one is combine fresh mozzarella, prosciutto (I used Canadian bacon), scallions, basil, Italian parsley, tomatoes, and a little bit of olive oil. Then you toast some bread- I used Italian 5-grain (my daughter calls it seed bread) and top the toasted bread with the delicious salad.

Super easy. Super delicious and really the type of breakfast I would love to have any day. It is basically like having a yummy salad on top of toast.


Recipe for Breakfast Crostini
* I used about 1/2 the olive oil called for
* I used Canadian bacon instead of prosciutto
* I used 5-grain Italian bread instead of peasant bread