• Skip to main content
  • Skip to primary sidebar

Pinch My Salt

Food, Recipes, and Photography

  • About
  • Contact
  • Recipe List
  • The BBA Challenge

Wordless Wednesday: Bruschetta with Balsamic Glaze and Chèvre

June 23, 2010 by Nicole 3 Comments

Bruschetta with Balsamic Glaze and Goat Cheese

Filed Under: Wordless Wednesday

Previous Post: « Peach and Peppadew Salsa
Next Post: Recommended: Food News Journal »

Reader Interactions

Comments

  1. 12th Man says

    June 23, 2010 at 4:16 am

    Ooohhhhhhhmmmmmmmmmmm ...
    Reply
  2. Georgia Pellegrini says

    June 23, 2010 at 9:28 am

    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.
    Reply
  3. Jane says

    June 23, 2010 at 12:52 pm

    OH MY...those look simply delicious. I'm guessing there's a glass of wine nearby??
    Reply

Leave a ReplyCancel reply

Primary Sidebar

Follow

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Posts by Category

Copyright © 2025 · Privacy · Terms and Conditions