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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.