Strawberry and Blueberry Bruschetta

YIELD: Makes approx. 18 pieces


For Bruschetta:

2 T- olive oil

2 T- honey

1 loaf- French bread

cut into approx. 3/4" slices

For Honey Whipped Goat Cheese:

1 (8 oz.) log- goat cheese room temperature

1/4 cup- honey

1 T- cream or whole milk

1/4 tsp.- cinnamon

1/8 tsp.- nutmeg

For Fruit:

1 cup- strawberries hulled and thinly sliced

1 cup- blueberries

2 T- honey

zest of 1 orange and 2 T fresh orange juice

additional honey for serving


Preheat oven to 300°F.

Stir together 2 T olive oil and 2 T honey, lightly brush each side of the bread slices and place on the sheet pan. Bake for approx. 16 minutes, until golden and toasted, turning once halfway through, let cool.

Using either a mixer or food processor, mix all the Honey Whipped Goat Cheese ingredients until smooth and well combined, chill.

Toss the strawberry slices, blueberries, honey, orange zest, and orange juice together.

Evenly divide the goat cheese mixture between the bread slices and top with the fruit. Serve with additional honey for drizzling.


You can prepare all of the components of this dish beforehand and assemble at the last minute.

Mediterranean Breakfast Tartine

YIELD: Makes 2-4 servings


For Honey Whipped Feta:

4oz.- feta cheese

1/4 cup- whipped cream cheese

2 T- honey

1/2 tsp.- freshly ground peppper

1/2 tsp.- fresh rosemary leaves

For Roasted Tomatoes and Chickpeas:

1 (15 oz.) caN- chickpeas rinsed and drained

1 (14.5 oz.) can- whole tomatoes well drained

2 T- olive oil

2 tsp.-fresh oregano leaves, chopped

For Tartine:

4 slices- hearty whole grain bread about 3/4" thick

2 T- olive oil

2 T- honey

2 T- balsamic vinegar

2 tsp.dijon mustard

1/4 tsp.- salt and freshly ground pepper

4 cups- arugula

4- fried eggs


Preheat oven to 400°F.

Combine the feta, cream cheese, honey, pepper and rosemary in a food processor and pulse until smooth, chill.Spread the chickpeas and tomatoes on a sheet pan, drizzle with 2 T of olive oil and sprinkle with the oregano, roast for 15-20 minutes. When the chickpeas and tomatoes are beginning to brown, remove from the oven and set aside. Place the bread slices on a sheet pan and toast 4 minutes each side.

Whisk together 2 T each olive oil, honey, balsamic vinegar, 2 tsp dijon mustard, salt, and pepper. Add the arugula and toss to coat.

Fry 4 eggs to your preference.

On each slice of bread spread 2 T Honey Whipped Feta. Evenly divide the arugula, some of the roasted chickpeas and tomatoes and top with a fried egg, serve immediately.

TIP :Double the roasted chickpeas and tomatoes and serve alongside roasted chicken for a delicious second meal.