Let’s be real — winter mornings in Seattle feel like a total blur. It’s still dark by 8 a.m., I’m half-awake, and getting my 12-year-old son, David, out the door (with breakfast!) feels like a mini marathon.
Now, David isn’t exactly a picky eater, but he’s not into the usual breakfast stuff. No eggs. No cereal. Oatmeal? Nope. But you know what he does love? Sourdough toast. And luckily, we’ve been keeping our kitchen stocked with plenty of it.
Sourdough is kind of a hero in our household — it holds up well in the fridge or freezer, and it toasts up beautifully. Most mornings, it’s just a quick swipe of peanut butter and we’re good. But on days when I have a few extra minutes, I make him something special. I call it our Brooklyn-meets-Italy toast — inspired by the neighborhood I grew up in and the amazing Italian-American food I was surrounded by.
David once said, “Each bite is like eating pizza.” And honestly? He’s not wrong.
The Cheesy, Savory Toast My Kid Can’t Get Enough Of
This little toast masterpiece only takes 4 ingredients, but it delivers big flavor. Here’s how I do it:
What You’ll Need (for 2 toasts):
- 2 slices of sourdough bread
- Olive oil (a light drizzle)
- 2 to 3 tablespoons grated Parmesan (divided)
- About 1/3 cup shredded mozzarella
- 2 slices prosciutto
How to Make It:
- Place the bread on a baking tray or toaster oven pan.
- Drizzle a little olive oil over each slice.
- Sprinkle on about 1 tablespoon of Parmesan per slice.
- Add shredded mozzarella on top.
- Lay a slice of prosciutto over each toast like a little cozy blanket.
- Finish with another sprinkle of Parmesan over the top.
I pop these in my toaster oven (shoutout to my Balmuda!) on the pizza setting for about 4 minutes. The cheese melts and bubbles, the prosciutto gets lightly crispy, and the whole thing smells like it came out of a tiny café in Rome.
If you’re using a regular oven, bake at 350°F for 6–8 minutes. Just keep an eye on the cheese and edges so nothing burns.
Once it’s out, I sometimes give it a final drizzle of olive oil for a little shine and flavor. Serve it warm, and you’ve got yourself a breakfast that feels fancy but takes barely any effort.
Real Talk: Shortcuts Are Your Friend
I’m all about making life easier. So yes — I buy pre-grated Parmesan, pre-shredded mozzarella, and pre-sliced prosciutto. No shame in that game. If it helps you get food on the table faster, it’s a win.
Easy Variations (If You Want to Mix It Up)
- No prosciutto? Use turkey, ham, or even a thin slice of portobello for a veggie twist.
- Feeling sweet? A drizzle of honey or maple syrup on top is so good.
- No sourdough? Use whatever bread you’ve got — just toast it well.
This toast has quickly become a favorite in our house — not just for David, but honestly for me, too. It’s fast, cozy, comforting, and perfect for those chilly, slow-moving mornings. And when your kid compares breakfast to pizza? That’s a pretty high compliment.
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