Thursday, April 1, 2010
We eat the little toasts by themselves, and put the toppings on our salad...but how often do Brown students make legit bruschetta? After working in the kitchen one day watching the chef cut the baguettes that make the mini toasts, I was inspired to do these little toasts justice and make some bruschetta. The verdict? Fun and delicious, but next time I would toast the bread slices a bit to give them some crunch to balance the cool toppings.
slices of toast
toppings from bruschetta bar
toppings from salad bar
1. Top the toast with the "mushy" and spreadable stuff.
2. Add a fresh salad leaf, cheese, garbanzo bean, cucumber...whatever strikes your fancy.