Monday, April 27, 2009

ModernGear Food: The Starling Diner's Breakfast Bruschetta

I have probably said it before on the blog - I think that San Francisco is the best city I have ever been to, from a "foodie" perspective. At least ten of my favourite restaurants are located in that city. Some day I want to move there, and I think the only thing keeping me from gaining at least 20lbs will be walking up and down all those hills!

Anyway, I'm getting to my point.

We have lived in Long Beach, CA for 16 months now, and we've been just now making great restaurant discoveries. It's taken this long to really settle in, get to know the place and find those spots that are the best. One such new favourite is the Starling Diner. We knew immediately that we would like this place when we found it completely by accident while scouting around for a place to move into. I set one foot inside the diner, and felt like I was transported to San Francisco. It just reminds me of that amazing city, and that is the highest compliment I can pay to a restaurant, anywhere.

It turns out that the owner Joan used to own a restaurant in Cole Valley in SF, that my husband frequented on a regular basis. Small world! Before that, Joan was a lawyer. I am glad she decided to pursue a new and completely unrelated venture, or we'd never have the recipe I am posting today, with Joan's blessing.

When MGTV Hubby and I are at The Starling Diner (or when I'm brunching with my friend Jemie), we can't start off without this amazing appy. Actually, before the Grand Prix last weekend, I made a large plate of this to kick the day off right.

I'll be starting cooking videos this summer, and hope to cook with Joan and learn the secret of her TO DIE FOR Stuffed French Toast. 'Til then, onto the Bruschetta!


1 baguette (you won't need it all)
marscapone cheese

1. Preheat oven to high high temp (maybe even broiler? Broiler freaks me out.), high enough to toast bread.

Slice baguette into 1/2" slices, as many as you think you'll be eating. (This is a great breakfast party appy.) Arrange on baking sheet.

2. Stick sheet in oven and keep your eye on the bread - it'll be ready in probably 5 minutes or so. In the meantime, wash and prep your berries - I used strawberries, blueberries and blackberries. Or were they bumbleberries? You know those ones that look like a dark, elongated, misshapen raspberry? Those ones.
3. By the time you're done that, the bread should be good and toasty, so get 'er out of the oven.
4. Spread a layer of marscapone cheese - how thin? Depends on your taste, of course. Not so thin you won't taste it, but not so thick that it's gross.

5. Artfully arrange fruit on slices of cheesed-up toast. Geat your little honey bear and give him a squeeze - drizzle honey over top.

YUM. Starling might dust the top with icing sugar - I am not sure. I might also suggest a fine sprinkle of cinnamon over the cheese, too. I'll try that next time. I might also try making a whole breakfast of Breakfast Bruschetta for guests - this sweet version and a more savoury one - I'll come up with a recipe soon. Enjoy!

Bon App├ętit!


Anonymous said...

Okay, yum!! I love marscapone but never really know what to make with it.

Anonymous said...

Another winner, I'm sure. Plan to try it soon. Can't wait to visit you and K. again so we can enjoy the wonderful meals you always treat us to.
The dark berries you used are black berries.I don't think there is an actual bumbleberry. I believe it is a name given to a pie or fruit filled dessert that is made from a combination of berries and rhubarb and/or apples. The berries are usually strawberries, raspberries, blueberries, and blackberries.