Prosecco hooked me up with two varieties of her home grown balcony basil... chronic. Yesterday we made tomato buffalo mozzarella salad with basil. Delicious, but not enough basil. Tonight I decided to use it up before it wilted, so I made three kinds of bruschetta. Each toast was (perhaps too) lovingly rubbed with garlic.
1. Ricotta with tomato, basil and parmesan
2. Tomato, basil and parmesan
3. Pierre-Robert triple-crème, pesto (both varieties) and toasted pine nuts
Wednesday, July 1, 2009
Balcony Basil Bruschetta
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1 comment:
I want bruschetta! Yours looks so fresh and delicious, a perfect summer dinner.
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