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.
Ingredients: (Serve 1)
Unsalted Bread, 2 Spread
Ciabatta / Baguette / Sourdough, 1 Slice
Peanut Butter Preferably Pic’s, 1 Heaped Spread
Homemade Turkey Bacon Jam, 1 TBSP
High Quality Concord Grape Jam, 1 TBSP
Bananas Thinly Slice, 1 Banana
Cast Iron Skillet / Pan / Griddle
Pls visit my "How To Make Turkey Bacon Jam" page for the recipe.
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.
Spread the jam mixture onto the bread.
Garnish with banana slices.