Name: Start your day at $3.68 per serve with our delicious Breakfast Bruschetta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 250g punnet baby truss tomatoes; 200g streaky bacon rashers; 200g Danish feta, crumbled; 6 x 2cm-thick slices grain sourdough, toasted; 1/3 cup caramelised onion relish; 30g baby rocket leaves; Caramelised balsamic vinegar, to serve

When I’m home on the weekend, away from the recipe development demands that fill my Food Editor weekdays, I crave simple, tasty food.

And my weekend grazing wouldn’t be complete without a loaf of sourdough. I love it fresh for loaded salad sandwiches, toasted with avo, or used in cheesy toasties.

With ‘cozzie livs’ still biting, there’s no need go out for an expensive café breakfast when you can make our mouth-watering Brekkie Bruschetta for $3.68 per serve.

Just perfect for a relaxed breakfast in the morning sun on the back verandah.

The only problem is with another busy week underway in next to no time, leftover sourdough can quickly turn into a brick, which is why I like to transform it into golden croutons before it goes to waste.

Simply cut the leftover sourdough into small pieces, toss with some grated parmesan and a drizzle of olive oil, and spread over an oiled oven tray.

Personalise to your tastebuds, by adding dried herbs, your favourite seasoning blend or dried chilli flakes for a touch of spicy heat. Cook in a 200°C (fan-forced) preheated oven for about 10 mins, or until golden brown.

Scatter croutons over soups or pasta dishes for a crispy topping – especially yum on a comforting bowl of Mac ‘n’ Cheese! Or sprinkle them over leafy salads for a satisfying crunch. As a bonus, they keep in an airtight container for up to two weeks.

You can never go wrong with freshly made croutons! (Credit: New Idea Food)

Ingredients

250g punnet baby truss tomatoes

200g streaky bacon rashers

200g Danish feta, crumbled

6 x 2cm-thick slices grain sourdough, toasted

1/3 cup caramelised onion relish

30g baby rocket leaves

Caramelised balsamic vinegar, to serve

Method

Step 1

Place tomatoes in a small roasting pan lined with baking paper. Spray with olive oil. Season with salt and pepper. Cook in a 200°C (fan-forced) preheated oven for about 15 mins, or until soft.

Step 2

Meanwhile, heat a lightly oiled, non-stick frying pan over a medium-high heat. Cook bacon in two batches for about 2 mins on each side, or until browned and crisp. Drain on paper towel.

Step 3

To serve, spread feta evenly over toasted sourdough. Top with bacon, relish, tomatoes and rocket. Drizzle with balsamic glaze.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Lara Carlucci Editorial Assistant

Lara is an Editorial Assistant to Managing Food Editor Karen Buckley for New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life, and an Assistant and Writer for Diabetic Living. With a Bachelor of Media (Communications & Journalism), a Bachelor of Arts, and a Bachelor of Arts and Social Sciences (Honours), she’s always nurtured a passion and love for writing in whatever form it takes, wanting to share stories that matter. Food is her second love: shaped by her Italian heritage, and the countless large family gatherings that are always comprised of wholesome, generous meals prepared by loved ones. If not around the banquet table, she’ll take every opportunity to sample Sydney’s endless supply of cuisines – having visited over 70 food joints in the last year alone!