Sunday, September 16, 2012

Is this bruschetta? I don't think so.

What you do is take the fresh bakery rolls, pop them in the over and bake them.  Then you slice them in half and brown them in a skillet with butter until they're crispy and browned.  While that's happening, you coarsely chop tomatoes, basil, avocado and toss with salt, pepper, a little balsamic vinegar, lemon olive oil.  Then you take the bread, crispy side up, pour over the tomato mix, top with a bit of mozz cheese and broil until your kitchen smells all buttery toasty.

Then you eat breakfast.

No comments: