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Lilikoi Lemon Bars. I bump the lilikoi juice to 1/2 c.

Tomato and Basil Bruschetta 1 french wheat baguette, sliced 2 cups fresh diced tomatoes (campari or plum) 2 garlic cloves, minced 1 tablespoon extra virgin olive oil 2 tablespoons fresh basil, chop or chiffonade salt and pepper, to taste balsamic vinegar, to drizzle and garnish Preheat oven to 450 degrees. Slice the baguette into 1/2-inch thick slices on a diagonal. Lay the baguette slices on the pan, drizzle with olive oil, and sprinkle with salt and pepper. Toast for 5-6 minutes. While the bread is baking, combine tomatoes, garlic, olive oil, and basil in a medium bowl and gently toss. Season with salt and pepper, to taste. Set aside. Remove bread from the oven and let cool. Top each baguette slice with a tablespoon or more of tomato mixture. Drizzle each bruschetta slice with balsamic vinegar.