Green Chile Pesto Breakfast Bruschetta
Recipe GLPR4158dec04b3597
Crispy toasted Italian bread topped with creamy scrambled eggs, tangy green chile pesto, fresh tomatoes, and crumbled queso fresco. A savory breakfast twist on a classic Italian appetizer, perfect for brunch or as an elegant starter.
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Ingredients
4 slices crusty Italian bread
2 eggs
2 tablespoons extra virgin olive oil
8 grape tomatoes, halved
1 teaspoon half and half
Kosher salt
Fresh cracked black pepper
1 teaspoon green chile pesto
1/2 cup queso fresco cheese
Directions
Preheat your oven to 375°F (190°C).
Arrange the bread slices on a baking sheet and brush both sides lightly with 1 tablespoon of extra virgin olive oil. Toast in the preheated oven for 8-10 minutes until golden and crispy, then set aside.
While the bread toasts, crack the eggs into a small bowl. Add the half and half, a pinch of kosher salt, and a few grinds of fresh cracked black pepper. Whisk to combine.
Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium-low heat. Pour in the egg mixture and stir gently and slowly until soft, creamy curds form, about 3-4 minutes. Remove from heat while the eggs are still slightly moist and tender.
Spread approximately 1/4 teaspoon of green chile pesto onto each toasted bread slice.
Divide the warm scrambled eggs evenly among the four bruschetta, mounding them gently on top of the pesto.
Top each piece with 2 halved grape tomato pieces and a sprinkle of crumbled queso fresco cheese. Season lightly with additional kosher salt and black pepper to taste.
Serve immediately while the bread is still warm and crispy.
