When I looked in the fridge and saw a beautiful half-eaten pumpernickel languishing, I fired up Google for some ideas.
Bruschetta.
Now making a good bruschetta is actually far more complicated than it looks, and I wasn't prepared for that. A wise chef once told me, "if it's not going to look pretty, or you're going to cust some corners (like not peeling the tomatoes), just call it "rustic" and it'll be fine.
So I did.
Recipe: Rustic Tomato Basil Bruschetta on Pumpernickel
This post is also part of Grow Your Own #45 hosted by Girlichef.
Try other tasty recipes
hello Dan,
ReplyDeleteLiked the quote from that wise chef...going by that I would always call my recipes rustic :)
Rustic is one of my favorite words to describe food...rustic and real and wonderful! This sounds and looks (you should totally attach the picture here so others can drool) awesome! Thank you for submitting it to GYO this month =)
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