SC - the new Miscellany

[David Friedman]

Rowan says....

>For Bruschetta, I'd start with wood fired bread and cut nice thick sclices,
>then I'd toast them and while still hot, rub well with a cut clove of
>garlic, then drizzle with olive oil, then top them with, say, fresh tomatoes
>cut in tiny dice with shredded basil, balsamic, sea salt and pepper, or
>maybe quick sauted sliced mushrooms tossed with fresh marjoram, or grilled
>haloumi with diced tomato, spring onion and lemon juice, or caramelised
>onions, or ...

Sounds like a really yummy variation to me. I was taught to make Bruschetta
from an Italian (first generation) chef friend of mine and it was similar to
the posting on Margarita pizza from Naples. Perhaps its a geographical
thingy like most dishes from Italy. Anyone?

Micaylah

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