“How do you eat that plain Greek yogurt by itself, Bex?” my housemate Abbey asked me one day as I made a breakfast parfait with Chobani plain Greek yogurt.
“You just have to jazz it up, Ab!” I responded. “It’s amazing!” Easy, creamy, beautiful, Chobani. Ok wait…that just sounded like a Covergirl advertisement…
Chobani’s non-fat plain Greek yogurt is an essential ingredient for many of my breakfast dishes, baking experiments and healthy snacks. It has always been my go-to for moist and creamy autumn pumpkin loaves and fresh fall apple and granola parfaits. When I heard that Chobani was getting ready for the tailgating season; I was wicked pumped. Ideas began running through my head of possible breakfastwithbex-inspired healthy tailgating recipes.
Say “ta-ta” to the unhealthy chicken wings, pumpkin ales, greasy pizza and taco dip and say hello to some healthy Chobani-infused snacks that will satisfy your game-day cravings.
This bruschetta is perfect as a tailgating appetizer, breakfast treat or even as a little celebratory dessert after that Buffalo Bills win! Your tailgate just got breakfast-ified!
Stay tuned for even more #madewithchobani recipes coming soon!
And be sure to check out Chobani’s recipe section for even more ways to use Greek yogurt!
- Small loaf of Ficelle
- Chobani non-fat plain Greek yogurt (5.3 oz)
- 1 Apple
- 2 tsp. honey
- 1 tbsp. sunflower kernels
- 1/4 cup sliced almonds (toasted)
- F. Olivers Ginger Spiked Blackberry Balsamic Vinegar
Preheat the oven to 425 °F.
Meanwhile, toast sliced almonds on medium heat for approximately 8-10 minutes.
Peel apple, dice and place in a small saucepan over medium heat. Drizzle with honey and sunflower kernels. Toss to coat evenly and cook for approximately 6-8 minutes until apple is softened and has a warm honey color to it.
Remove bruschetta from the oven and let cool. Spoon a dollop of Chobani non-fat plain Greek yogurt on each and spread evenly over toasted Ficelle. Next, add a spoonful of apple mixture then top with 5-6 toasted almonds. Drizzle bruschetta with the balsamic vinegar and bon appétit!