Sometimes you just need a really yummy, rustic and simple breakfast. This, my friends is my favorite thing to eat for breakfast right now.
It has the soft, chewiness of the bread combined with the salty prosciutto and the sweet, warm and gooey tomatoes and the pop of basil and it all just blends so perfectly.
I’ve been on a sourdough bread baking kick lately, so yes this is homemade bread. You can certainly use a good quality store bought loaf though.
My sister, Kirsten, has been making amazing sourdough for quite some time now and everyone always raves about her bread. She had told me about the book she learned from but I never got around to buying it.
Well the other night I made my usual lazy-person loaf and it didn’t really turn out great and I decided I needed to just get that book and learn how to make really great bread.
So I did.
It’s the kind of book that is a bit like Julia Child’s The Art of French Cooking (one of my other favorites) where you can go straight to the recipe and make the food, but if you actually take the time to sit down and read it and absorb all the knowledge in there, you will learn way more about what you are trying to achieve and how to do it.
So that’s been my reading material lately and it’s completely inspirational. If you want to learn to bake amazing bread I highly recommend buying it:
Well I found myself with all this bread as a result of obsessively trying to get it right so I have been trying to find ways of using it up so I can make another (hopefully better) loaf.
I hope you enjoy it as much as I have been!
- 8-10 cherry tomatoes
- 1" thick slice rustic (preferably homemade) sourdough bread
- 2 slices prosciutto
- 2-3 large basil leaves, chiffonade
- sea salt and freshly ground pepper
- olive oil
- Heat a medium skillet over medium high heat.
- Add the tomatoes to the dry, hot pan. Keep an eye on them and roll them around frequently until they have some charred bits and the skin starts to pop open.
- Next take your slice of bread and place the prosciutto on it, top with the tomatoes and use a fork to sort of squish them open so the juices flow all over, this help to cool them down as well so you aren't biting into molten hot tomatoes.
- Sprinkle with salt and pepper and drizzle with olive oil.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
