Good afternoon you back-on-your-daily-grind Monday minions. As a shout out to the growing efforts of The Healthy Revival (THR), I thought we’d throw it back to yesterday’s Instagram. Oh right, this little old blog is now on Instagram! See side bar to the right for you link to the account. Follow THR at ‘healthyrevival’ on Instagram for weekly posts on recipe previews from the test kitchen, what the dietitian behind the blog is eating and culinary adventures of a healthy foodie. Check it and follow!
For those of you already following THR on Instagram, you saw the glorious, yet simple brunch photo yesterday. I thought I would announce the launch of The Healthy Revival on Instagram by giving you this beauty’s recipe. Happy Monday people!
Goat Cheese Ricotta Bruschetta with Egg
1 slice whole wheat bread, toasted
2 Tablespoons fat-free ricotta cheese
1 Tablespoon goat cheese
1/4 cup cherry tomatoes
Salt and pepper
Preheat oven to 350 degrees. Place whole cherry tomatoes in a small baking ramekin, coat tomatoes with non-stick cooking spray and season with salt and pepper. Bake tomatoes uncovered until bursting and juicy, about 30 minutes. Remove tomatoes from ramekin and give them a quick rough chop to help cool and release more juice. Set aside.
In a small bowl combine ricotta and goat cheese. Spread cheese mixture onto whole wheat toast, top with chopped roasted tomatoes. Cook the egg however you prefer, I cooking mine sunny side up! Plate and serve.
Note: This was a brunch idea would not be a horrible weeknight dinner idea for those of you on the go.
Come back later this week for a knockout dinner recipe that’s sure to please both children and adults!