Slow Food Recipe: Breakfast.

Via Peggy Markel
on Aug 25, 2011
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Every meal has a story.

This morning I saw the bread that I bought at yesterday’s market and decided I wanted toast. But I thought, “This won’t be just any toast. This is Maorizio’s rustic loaf—perfect for bruschetta.”

I don’t usually eat bruschetta for breakfast, but a flat of my good friend Michael’s heirloom tomatoes were staring me in the face. They are so sweet and delicious, I thought to myself, “better than jam.”

 Bruschetta means “slightly burned,” the grill marks that sear on the bread when it’s toasted on an open fire. For my breakfast version, I toasted the bread, eliminated the garlic and spread butter instead, which melted quickly with that aroma of home that comes together like nothing other than bread and butter. I sliced the tomatoes and put a few basil leaves on top. You might say, “Why is this different from a tomato sandwich?” Because it isn’t.

It’s breakfast bruschetta because I said so, because I am leaving for Italy in two days and if it’s anything, it’s mezzo mezzo. Maorizio’s bread and Michael’s tomatoes merit a good salute. For the sake of invention on this fine day when I should be packing instead of posting…it is what it is.



> A few slices of fine crusty bread

> Good butter (in this case I used buffalo butter, which I’d recently found at Alfalfa’s Market)

> Ripe tomatoes, preferably home grown if you can find them, or have a generous friend.

> Course sea salt

> Fresh basil

> Extra virgin olive oil

Toast the bread in a toaster, or in the oven or on an open fire. Slather with butter. Slice tomatoes and place on the bread. Sprinkle with coarse sea salt. Dab a few basil leaves top. Drizzle with extra virgin olive oil (mine was just pressed from Chile. If you’re in Boulder, you can find it in Alfalfa’s bulk oil dept.) 






About Peggy Markel

Since 1992, Peggy Markel has traversed the Mediterranean and North Africa, from Elban fishing villages and Moroccan markets to the homes of Tuscan artisans and chefs, furthering her own exploration of culture and cuisine. On these journeys, she saw an opportunity to design and direct her own brand of culinary tours in which enjoyment of the present place and moment plays a pivotal role. "When we speak of Slow Travel, we mean that particular experience of letting yourself merge with your surroundings: the pace, customs, mores and style of where you find yourself. It’s really about our willingness to let the world in, and see ourselves a part of it.” For more information about Peggy's trips and classes, check her web page. For more writing and recipes by Peggy, check her blog. Sign up for Peggy's monthly newsletter, to receive stories, videos, recipes and updates in your inbox. Join the PMCA community on facebook for photos and stories from the road.


One Response to “Slow Food Recipe: Breakfast.”

  1. Erica says:

    I love a slow breakfast. It is the most important meals during a day. I totally agree every meal has its own story. That's why I'd like to spend more time on breakfast than lunch and dinner.