English Muffin Bruechetta
To make this work, you really must use Ezekiel English Muffins. I can’t imagine it being good with regular English muffins, as both the flavor and texture are completely different.
Ingredients:
- 1 Ezekiel English Muffin
- 1 Tomato (Or several multi-colored tomatoes—this is the best way, but also most expensive. I usually just use those tomatoes if I have any leftover from making a REAL bruschetta dinner.)
- FRESH Basil (buy it FRESH and keep it a few days or get a plant)
- Garlic
- Olive Oil (optional)
- Feta or Mozzarella (optional)
- Salt & Pepper (optional)
Instructions:
- Wash basil, cut garlic (or use the refrigerated kind in the jar), slice tomatoes. Set aside.
- Put a garlic & olive oil (oil optional) in a pan on medium to high heat (garlic to taste—some like a lot, some like a little).
- (Put the English Muffin in the toaster.)
- As soon as the pan is warm, add sliced tomatoes.
- Cook only a minute or so, then add basil.
- Add salt (optional).
- Pull English Muffin out of toaster, drizzle with olive oil (optional—I don’t do this), add cheese (optional), top with tomato/basil/garlic mixture.
Done. Probably only took you fifteen minutes. Loaded with protein, anti-oxidants, good fats, good herbs, etc. And, if you used amazing FRESH basil (the kind they have at Whole Foods, for example), this is probably going to be one of your favorite snacks.
This is Julia Child signing off. 😉