If you have bread (preferably a good quality Italian or artisanal variety) and some leftovers, you have lunch!
Eat breakfast like a king, lunch like a prince and dinner like a pauper.
That’s the conventional wisdom but my appetite (custom?) is in reverse. I eat a light breakfast and lunch. Dinner is a full meal accompanied by wine!
I know many people eat the same thing day-in and day-out for breakfast and lunch. Not me!
The only thing that’s a given with breakfast is that I’m going to have a cup of black coffee; other than that, I vary it from day-to-day. One day it’s eggs, another oatmeal or a wasa cracker with peanut butter and blueberries, etc.
Lunch, too, varies and I often try to make use of leftovers like the bruschetta featured here.
Warm Mozzarella Bruschetta with Sauteed Mushrooms
- 1 pint baby bella mushrooms sliced
- 1 piece of fennel thinly sliced
- 1 small clove garlic minced
- ¼ onion finely minced
- olive oil
- splash white wine
- 1 pat butter
- fresh rosemary minced
- a couple of slices of fresh mozzarella
- Italian bread sliced on diagonal
- porcini salt
- coarse salt
- black pepper
- Saute mushrooms, onion, fennel, and garlic in olive oil.
- Add a sprinkle of coarse salt + black pepper.
- Add minced rosemary.
- Splash white wine and reduce.
- Finish mushrooms with a pat of butter, a sprinkle of porcini salt and freshly ground black pepper.
- Toast bread under broiler in oven on one side.
- Turn and add slice of fresh mozzarella.
- Turn off oven so cheese warms but doesn’t melt like pizza.
- Top with hot mushrooms which will keep cheese warm.
I find an open-faced sandwich with leftover vegetables so much more interesting than a deli sandwich.
See other bruschettas/crostini featuring brussel sprouts, trio with broccoli rabe, white beans, eggplant and cauliflower.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!