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Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Sweet & Savory Bruschetta
Hearty breakfasts

Makes 16 pieces 2 ripe tomatoes, diced 1/2 cup diced sweet pineapple 4 ripe strawberries, stemmed and diced 1/4 cup julienned fresh basil leaves, (about 4 large leaves) 1/4 cup julienned fresh mint leaves, (or 1/2 teaspoon dried) 3 tablespoons pure maple syrup 1 12-ounce package Johnsonville Original Breakfast Sausage Patties 1 thin baguette, sliced 1/3 cup olive oil 8 slices fresh mozzarella, cut in half

Make bruschetta topping: In bowl, mix together tomatoes, pineapple, strawberries, basil, mint and maple syrup. Stir to combine. Cover and set aside. Divide each of the 8 sausage patties in two and pinch edges to shape into smaller patties. Cook according to package directions; set aside. Cover to keep warm. Place oven rack in top-third section of oven and set oven to broil. Slice baguette into 16 slices (about 1/2-inch thick) and brush one side with olive oil. Place baguette slices, oiled side down, on a cookie sheet and broil for 1-2 minutes, or until golden. Watch carefully; they can go from not-quite-golden, to burned, in 15 seconds. Using tongs, flip slices over so oiled sides are up. Add 1 slice of mozzarella to each slice; broil 1 minute longer until cheese is melted and edges of baguette slices are beginning to look toasted. Transfer to a serving platter or individual plates. Top each with 1 small sausage patty. Spoon bruschetta topping over each, allowing some to spill over. Serve immediately.