Breakfast Bruschetta


I don't know about you guys, but I am a big fan of bruschetta - thick, toasted bread, heaps of fresh toppings and lashings of olive oil, what's not to love! Well what about breakfast bruschetta? While thinking about what to do with this beautiful brown sourdough I picked up at a local bakery yesterday morning, I suddenly had a brainwave for this idea and it was one of those ideas that turned out to be a stroke of genius. With a spread of peanut butter, maple caramelised apples, raisins and chopped hazelnuts, this breakfast toast has plenty of protein and fibre to keep you full all morning. It feels like such a yummy treat to have in the morning! I highly recommend picking up a big chunky loaf of bread from a local bakery for this recipe, being able to cut some thick, fresh slices of bread really makes this dish.


Breakfast Bruschetta

Time: 10 min

Serves: 2



1 apple

2 thick slices of brown sourdough bread

1 tbsp maple syrup

1 tsp cinnamon 

2 tbsp peanut butter 

2 tsp raisins

Chopped hazelnuts to top



1. Core the apple and dice in to 1cm cubes - leave the skin on for extra fibre!

2. Add the apple, maple syrup and cinnamon to a small saucepan over medium heat and cook for 5 minutes until the apple has softened and slightly caramelised.

4. Meanwhile, toast the slices of bread.

5. Top the bread with peanut butter, the apple, a sprinkle of raisins and the chopped hazelnuts.