When making bruschetta, rub the lightly toasted bread with a fresh clove of garlic. The aroma is out of the world, and it adds a hint of garlic flavor.
Today's lunch features bruschetta with Tuscan bread (sliced thinly and lightly toasted), Roma tomatoes, arugula, thinly sliced Fontina cheese, salt/pepper, and a drizzle of extra virgin olive oil and Balsamic vinegar.
No comments:
Post a Comment