Brekky Bruschetta Recipe

RosemaryM 129By Rosemary Marchese

Physiotherapist and mum of 3 fit kids

Brekky Bruschetta

Yes, I do eat bread. I just don’t eat very much of it at all, especially as an ‘add-on’ (so, I am not likely to order garlic bread when I’m out, but hey, every once in a while is okay). You have to admit, there are some things that just go too nicely with bread so I pick carefully, enjoy it and move on. I like to pick Italian-based lighter breads – they tend not to be grainy, which may not be as ideal, but they are usually made with NOTHING fake and are really light and easy for me to digest. I love the addition of basil – known for busting stress and clearing your skin! Tomatoes are just awesome for your health and well, the bocconcini is my yummy addition to calcium intake. The avocado and/or olive oil gets some ‘good fat’ into you too. I use this bruschetta for brekky but it could easily be a lunch or light snack if you get the portion control just right for your size and fitness levels.

Serves: 1  Prep: 3 min  Cook:


  • 1-2 bruschetta toast (Italian style)
  • 1 teaspoon olive oil or avocado to spread on toast
  • 2-3 bocconcini slices for the first layer
  • 2-3 tomato slices
  • 1-2 tablespoons chopped fresh basil.


IMG_0700_Brekky Bruschetta

Seriously, it takes 3 minutes to put this together. Toast the bread, place all ingredients on top with a drizzle of olive oil. You could add a little salt and pepper to taste.






Disclaimer: All recipes on this website are intended for information purposes only. None of the information is intended to provide individualised, prescriptive advice or direct dietary advice. Questions related to individual dietary circumstances should be directed to your general practitioner or an accredited practicing dietician.

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