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brie and chili bruschetta

Brie, garlic rosemary mushrooms and Thai sweet chili sauce bruschetta

pesto and haloumi bruschetta

pesto, haloumi and mushroom

tomato basil bruschetta

Classic tomato and basil

capresse bruschetta

tomato basil and mozzarella

I tend to make brushcetta for myself often. I wouldn’t say every day, but… This morning it was leftover haloumi from a bbq and a pesto made from assorted greens–basil, mint, spinach, arugula or rocket. Yesterday it was fresh ripe tomato and plenty of basil and extra virgin olive oil. There are a gazillion things to put on grilled bread. Maybe tomorrow it will be goat cheese, lemon and fennel or simply avocado.

We’re having a bit of an Indian Summer this October. I’m thinking this will be a perfect warm Autumn evening to eat crunchy bruschetta on the deck with a glass of sauvignon blanc. More variations to come!