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Bruschetta.... I use fresh tomatoes, fresh garlic, lots of crushed dried oregano, a bit of dried basil, salt, pepper, a dash of garlic salt and olive oil and a bit of red wine vinegar....and I am always told it's the best bruschetta they've ever had....easy peasy
Bruschetta by Cupcakes & Cashmere -Use high quality extra virgin olive oil. -loaf of rustic, Artisan bread -Cut the garlic in half and rub the open end on the freshly toasted bread. The heat from the bread melts the garlic evenly without being overpowering. -Finish with a touch of premium kosher or sea salt (Maldon’s flaky crystals).
Strawberry bruschetta | Suvi sur le vif