I made bruschetta for a gig I catered over the weekend and while I’ve never really thought much of it, actually making it and seeing how it turned out changed my mind. Do you keep the skins on your tomatoes or blanch them and peel them off? I blanched half and kept the heirloom tomato skins on and it was a little bit of rainbow on toast. loved it.
9:28 am Jun 23rd, 2010
OH MY…those look simply delicious. I’m guessing there’s a glass of wine nearby??