I got the idea for this meal while we were in Ballarat over the Easter weekend. We stopped at a little cafe for morning tea on our last morning, on our way to Mum & Dad's place. I'd had breakfast so it was just a chai latte and some banana bread for me, but something on the breakfast menu piqued my fancy. Breakfast bruschetta with with roasted cherry tomatoes and lemon ricotta and basil leaves.
My version has tomatoes, basil pesto, sauted mushrooms and some lemon infused ricotta. Once the tomatoes are roasted it literally takes me as long as the bread takes to toast to pull it all together. Pane di casa bread takes a little longer to toast so I throw the mushy's into a pan when I put the bread in to toast. Two minutes later it's all on the plate.
After a breakfast of cooked fruit with some butter and maple syrup, topped with the same lemon ricotta, this has been the perfect thing to hit the holiday spot.
1 comment:
Oh my goodness, this sounds wonderful! I don't think I've ever had lemon-infused ricotta. Perhaps it's time.
xofrances
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