Monday, April 29, 2013


Whenever I get a good bruschetta appetizer I'm so happy. My mouth smiles and I usually embarrass myself with yummy-noises (nothing even close to harrymetsally sounds).

I figured if those little treasures were so delightful...why not make a dinner-sized bruschetta.  Drizzled evoo on sourdough bread and grilled. Chopped up tomatoes and my homegrown basil and tossed with sea salt, balsamic vinegar and just a touch of evoo.

I know, good idea.

Now this was a tasty dinner.

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