Breakfast In Bed Helps Mom Feel Loved

When was the last time Mom enjoyed a luxurious breakfast in bed, served on a tray by loved ones, embellished with a thoughtfully selected card or sweet ones handmade by the kids?  

A small vase of flowers, a cup of her favorite coffee or tea, and a plate of something scrumptious to start the day: Those are the images of many a mother’s dreams. Mother’s Day is Sunday, May 8, and the good news is that it’s easy to make those dreams come true.

There’s no better way to let Mom know she’s loved than to start her celebration with breakfast in bed. So, gentlemen and older kids in the house, let’s talk breakfast menus. Fluffy scrambled eggs and a toasted English muffin with jam are always welcome, and French toast garnished with ripe strawberries or raspberries is tempting. Still, if you want to sweep Mom off her feet this year, my Breakfast Bruschetta with Blueberry Compote is, without a doubt, a tasty way to make that happen. For convenience, you can prepare most of the recipe components a day ahead; then assemble just before serving.

For this dish, I’ve put a new spin on the usually savory bruschetta by substituting fruit for the traditional fresh tomato and basil topping. I lightly brush thick slices of rustic bread with blood-orange-infused olive oil to provide a subtle layer of citrus flavor, though any olive oil will do, and toast them in a hot oven until they are golden brown. This step may be done one day ahead, though I suggest toasting the bread again for a minute or two shortly before serving to ensure the bread is crisp, not chewy. A blueberry compote made of fresh or frozen blueberries, a bit of sugar, and water are cooked until the mixture begins to thicken, then is set aside to cool. The compote may be made up to three days in advance, covered, and chilled. 

Just before serving, spread the toasted bread slices with ricotta or softened cream cheese, top each with a spoonful of blueberry compote, and garnish with a sprig of fresh mint. Arranged on a plate and served with Mom’s favorite cuppa, this heartwarming irresistible breakfast will win her heart and make heroes of the rest of you.

Breakfast Bruschetta with Blueberry Compote


1 medium loaf rustic bread

1 tablespoon blood orange infused or other olive oil

2 cups fresh or frozen blueberries

¼ cup sugar

3 tablespoons water

3 ounces ricotta or softened cream cheese

Fresh mint sprigs and leaves, rinsed, for garnish


Preheat the oven to 400 degrees. Slice the bread into ½-inch thick slices and cut large slices in half. Brush both sides lightly with oil and place them on a large baking sheet. Toast the breads 5 to 10 minutes until golden brown, turning them over halfway through.

In a medium saucepan, gently stir together blueberries, sugar, and water. Cook over medium heat until the mixture begins to boil, then reduce the heat to low. Simmer the blueberries 8 to 10 minutes, stirring frequently, until the sugar dissolves and the compote thickens.

Cool 10 minutes, then transfer the compote to a serving bowl. 

It will continue to thicken as it cools. 

Chill until ready to serve or cover and chill up to 3 days.

Just before serving, generously spread ricotta or softened cream cheese over the toasted bread slices. Top with blueberry compote and garnish each with a leaf or sprig of fresh mint.

Yield:  8 servings

Chef’s Note: For spring and summer brunch, arrange prepared bruschetta on a platter, slightly overlapping each slice. Leftover blueberry compote is delicious served on pancakes, scones, cheesecake, or ice cream.

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Christy Rost

Public television chef Christy Rost is the author of three cookbooks and a longtime resident of the Park Cities and Preston Hollow. For additional recipes and entertaining tips, please visit or follow her on Facebook and Twitter @ChristyRost.

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