Breakfast Bruschetta

breakfastbruschetta

Here’s a simple, fresh and healthy way to start the morning. We all love a good summer bruschetta so why not adapt that favorite warm weather dish for the most important meal of the day?

I whipped this up for the kids in no time before rushing out the door to swim class. Perfectly ripened slices of mango and banana atop grilled whole wheat bread with a dollop of coconut whip and a sprig of mint for color and added freshness… it’s a delight for the senses!

Here’s what you need:

  • two slices of whole wheat bread
  • Earth Balance or other vegan butter for grilling
  • one ripe mango
  • one ripe banana
  • 1 can of full-fat coconut milk, refrigerated overnight
  • 1/4 cup powdered sugar (or less, to taste)
  • fresh mint

Put a couple pats of Earth Balance onto a skillet over medium-high heat. Grill your bread slices on both sides until golden. Remove and plate.

Next, prepare your coconut whip. Remove the can of coconut milk from the refrigerator and being careful not to tilt the can, open it and spoon out the cream that has risen to the top and place it into a medium mixing bowl. Do not spoon out any of the coconut water residing at the bottom of the can. Add the powdered sugar to the cream and whisk until smooth.

Carefully fillet your mango into thin slices, then do the same with your banana. Lay them atop your bread slices in a pretty pattern then finish with a dollop of coconut cream and a sprig of mint.

Serve immediately and enjoy!

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Happy eating!

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