Breakfast Bruschetta Topped with Herbed Ricotta for Slow Sundays

Breakfast Bruschetta

Welcome back to my kitchen my friends. Pull up a cozy chair and a warm blanket and join me a while on this Slow Sunday. Let me make you a steaming mug of chai tea or your favourite "joe" and a breakfast bruschetta just as you like it. Would you enjoy a "sunny side up" or poached egg perched on top? Consider it done. Once again sleepy heads we have embraced Slow Sundays, a new feature here at More Than Burnt Toast.

Woah, back up! Today is Tuesday isn't it? Well yes it is my lovelies but because I couldn't miss World Nutella Day on Sunday my Slow Sunday Feature is r-e-a-l-l-y   s-l-o-w and arrives on Tuesday. Whenever the mood hits us we will highlight breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up but depending on your schedule maybe you have Saturday or even a Wednesday to do exactly what you would like to do. No matter which Slow Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Whether I am entertaining family or friends or am going solo breakfast on the weekend is a highlight of the day. Any time spent in the kitchen is time well spent! 

So enjoy a breakfast bruschetta and start your day off with a smile. This is truly one of my favourite ways to start the day.

**Breakfast Bruschetta Topped with Herbed Ricotta**

500g cherry tomatoes

400g portobello mushrooms, stalks removed

1/4 cup (60ml) extra virgin olive oil

24 slices of lean bacon

12 slices Italian bread

I cup (250g) fresh ricotta

1 tablespoon Spring onions, minced

1 tablespoon fresh dill, minced

olive oil

sea salt and freshly ground black pepper

1 whole garlic clove, peeled

Combine the ricotta, Spring onions, dill, chives, 1 teaspoon salt, and pepper and set aside. 

Preheat oven to 325F (160°C). Place the tomatoes and mushrooms in a roasting pan. Drizzle with 1 tablespoonful of oil and season with salt and pepper. Bake in the oven for 20 minutes or until tomatoes begin to collapse. Remove from oven and set aside.

Meanwhile, heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 5 minutes or until crisp. Transfer to a plate. 

Toast the bread slices until of desired doneness.  Brush lightly with olive oil and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with a green salad on the side.

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