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Summer Breakfast Bruschetta
Traci Wennerholm
Wake up your taste buds with this flavorful breakfast bruschetta recipe featuring fresh watermelon jicama salsa.
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
0
minutes
mins
Total Time
10
minutes
mins
Course
Appetizer, Breakfast
Cuisine
American, Mexican
Servings
4
people
Calories
55
kcal
Equipment
serving tray
Ingredients
1x
2x
3x
1
whole
baguette
4
tablespoons
brie cheese, cream cheese or mascarpone cheese
4
tablespoons
summer salsa
watermelon jicama, strawberry, or mango salsa
Instructions
Preheat the broiler in your oven.
Slice the baguette lengthwise and then into individual slices.
Place the slices of bread on a baking sheet and toast them under the broiler until they are golden brown. Keep an eye on them to prevent burning.
Once the bread is toasted to your liking, remove it from the oven and allow it to cool for a few minutes.
Spread each slice of bread with a layer of cheese.
Top each cheese-covered slice with a tablespoon of salsa.
Video
Notes
This recipe is best served fresh.
Nutrition
Calories:
55
kcal
Carbohydrates:
1
g
Protein:
3
g
Fat:
4
g
Saturated Fat:
3
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
1
g
Cholesterol:
15
mg
Sodium:
201
mg
Potassium:
64
mg
Fiber:
0.3
g
Sugar:
1
g
Vitamin A:
166
IU
Vitamin C:
0.3
mg
Calcium:
32
mg
Iron:
0.1
mg
Keyword
breakfast bruschetta, jicama salsa, summer breakfast, watermelon salsa
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