Italians would never make bruschetta on whole grain bread. Believe it or not, it’s not even easy to find good whole grain bread in Italy. But come on, no matter how good a fresh, crusty, country loaf of ciabatta might be, white flour is just not that good for us. (Don’t tell my recipe for Heirloom Tomato Bruschetta that, it might get insulted.) The point is to eat like Italians, not look like a fat old one.
This bruschetta was created as a side dish for an egg frittata brunch. The point of brunch is not to make you want to go right back to sleep, but rather to give you a tasty pick-me-up reward for having gotten out of bed on a Sunday. Eggs are heavy (yes they are, don’t argue with me) and the last thing you need with them is white bread. It’s too tiring on your system. Whole grain will make you feel like your whole self and if you choose good bread, you might find that this little concoction here will not feel like a runner up to the original, but a winner all its own.
Plus it’s so easy, even a shlemazel could make it.
Ingredients:
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