Sunday's Crostini: Breakfast

Ah crunchy and crusty bread ... you're nuts if you don't love it! Sunday morning I picked up a fresh ciabatta loaf and ricotta cheese with crostini on my mind. I chose ricotta for its versatility, knowing that I wanted to make a variety of different toppings to serve up throughout the day. Nate and I succeeded in having crostini for ALL three meals and I'm here to share our variations. First up is breakfast!

To Make the Crostini:

• Brush sliced ciabatta loaf with olive oil
• Grill for 1-2 min each side over medium/high heat. All grills are different so make sure to monitor your toast! You're looking for golden grill marks and not burnt edges!

Served alongside crunchy, red grapes!

Toppings:

• Ricotta
• Walnuts
• Honey
• Bananas and/or Pear

Assemble:

• Cover each toast with a thin layer of ricotta
• Add sliced banana, pear or combination and sprinkle with chopped walnuts
• Drizzle honey over top

Other toppings you could add: raisins, cinnamon, oats ...

I brought this version to book club the following night as a sweet treat! Check back later for my lunch and dinner versions ...