I am always fascinated by open-faced concept. Tartine, Bruschetta, Crostini, Open-Faced Flatbread and even Open-Faced Burger. Somehow or rather it reminds me of pizzas. Yes! To say that I love pizzas is an understatement; I am literally obsessed with pizzas. So, this recipe is no surprise as I had fallen in love tartine or corstini at that point of time.
I told myself, if ever, I have a restaurant, I will serve brunch and dinner. You will probably see lots of open-faced dishes for brunch. My name is Daniel and I am a brunchaholic. Lol! Anyway, this is really a simple recipe which Elvis’s mother prepared for his breakfast almost everyday. I just sort of portraying it in a rather artsy way. I really hope you will give this recipe a try and paint your own art on the plate.
- Unsalted Bread, 2 Spread
- 1 Slice Ciabatta / Baguette / Sourdough,
- Peanut Butter Preferably Pic’s, 1 Heaped Spread
- 1 TBSP Homemade Turkey Bacon Jam,
- 1 TBSP High Quality Concord Grape Jam,
- Bananas Thinly Slice, 1 Banana
Spread butter onto bread.
Toast bread in a skillet over medium heat until almost charred and crispy.
Spread peanut butter onto the toasted bread.
Mix bacon and grape jam together in a small bowl.
For the homemade turkey bacon jam:
Spread the jam mixture onto the bread.
Garnish with banana slices.
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