Brie, garlic rosemary mushrooms and Thai sweet chili sauce bruschetta

pesto, haloumi and mushroom

Classic tomato and basil

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!