Brunch Bruschetta
The perfect finger-food brunch dish to serve a crowd, these bruschetta are topped with everyone's favorite breakfast foods.
Course: Breakfast
Servings: 12
Author: We are not Martha
  • 1 stick butter room temperature
  • 1 garlic clove peeled and minced
  • 2 T finely chopped parsley
  • 1/2 loaf french bread for 12 rounds
  • 1/2 C shredded cheddar cheese
  • 4 slices prosciutto cut into thirds
  • 12 medium fried eggs or 12 quail eggs
  1. Pre-heat oven to 400 degrees.
  2. Place stick of butter, peeled and minced garlic clove, and finely chopped parsley in a bowl and mix together until well combined. (Butter can be made ahead of time and kept in fridge. Bring to room temperature before spreading on bread).
  3. Slice 12 rounds from loaf of French bread and place on a baking sheet.
  4. Slather butter on bread rounds.
  5. Bake bread at 400 degrees for 4-5 minutes until bread is lightly toasted.
  6. Remove from oven and sprinkle cheese on top of rounds.
  7. Top with prosciutto.
  8. Return to oven for 3-4 minutes, to melt cheese.
  9. Place fried eggs on top of prosciutto.
  10. Sprinkle black pepper and additional minced parsley on top.