SC - OOP- Margarita Napolitana et al...

[Robyn Probert]

At 22:08 6/08/98 -0400, Micaylah wrote:

>Sounds like Bruschetta to me. Whats the difference?

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 ...

I guess it's lunch time...
Rowan

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