baking powder, baking soda, Bertolli extra-virgon olive oil, black pepper, Bloody Mary Toast, cayenne pepper, celery leaves, celery stalks, Clabber Girl, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, grape tomatoes, Horseradish, Johnsonville, kosher salt, Kraft, land o lakes butter, Lea & Perrins Worcestershire Sauce, lemon, mayonnaise, McCormick spices, Morton salt, Pepperidge Farm rye bread, recipe, shallot, Sherry vinegar, TruMoo milk, Wesson vegetable oil
OK, I admit it, I enjoy occasionally sipping on Bloody Mary’s for breakfast. If I’m feeling saucy, I’ll have a Mimosa as well. So, I got to thinking, what types of breakfasts or appetizers mimic my favorite cocktail?
And then I stumbled upon this recipe.
Bloody Mary Tomato Toast with Celery and Horseradish is the best thing since, well, sliced bread. It’s crunchy, flavorful, and tastes just like an edible Bloody Mary (instead of drinkable).
Recipe and photo courtesy of Epicurious.
GO TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Try this recipe at your next brunch social function.