When I looked in the fridge and saw a beautiful half-eaten pumpernickel languishing, I fired up Google for some ideas.
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.
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