Weekday mornings always seem like a blur, especially during the winter months in Seattle when it’s still somewhat dim at 8:00 a.m. Lately, I’ve been facing a challenge in deciding what to prepare for breakfast for my 11-year-old son Philip. He’s not particularly picky but isn’t fond of eggs, cereal, or oatmeal. However, he does enjoy sourdough toast, and we’ve been keeping our pantry stocked with it. Thanks to fermentation and good bacteria, sourdough bread tends to last longer than other types before going bad. It’s also easy to revive in the toaster after being refrigerated or frozen.
On rushed mornings, Philip simply has peanut butter on sourdough toast. But on days when I have a few extra minutes, I treat him to a simple yet delightful 4-ingredient toast inspired by Brooklyn and Italian flavors. Philip once described it as “like eating pizza with every bite.”
Here’s how I prepare this delicious toast that Philip can’t seem to get enough of: I start by drizzling a bit of extra-virgin olive oil over a slice of sourdough bread. Then, I layer on grated Parmesan cheese, shredded mozzarella, and a slice of prosciutto. Another layer of Parmesan on top creates a crispy crust when toasted.
The assembly takes less than two minutes, and it’s ready in about four minutes in the toaster oven. The toasted creation comes out crispy with gooey melted cheese and a hint of savory prosciutto. It’s a cheesy delight with umami notes that Philip loves.
To make two of these toasts, you’ll need:
– 2 slices of sourdough bread
– Olive oil
– Grated Parmesan cheese
– Shredded mozzarella
– Prosciutto
Simply drizzle olive oil over the bread slices, sprinkle on Parmesan, add mozzarella, layer on prosciutto, sprinkle more Parmesan, and toast until golden and crispy.
You can make simple variations by using turkey, ham, or portobello mushroom instead of prosciutto for a meat-free option.
Sure, here is the rewritten text:
Yes, I enjoy drizzling honey or maple syrup over my toast. If you don’t have sourdough bread readily available, any other type of bread that you usually use for toasting will suffice. This article was originally published on Simply Recipes by Kat Lieu.
