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.