The twist: on a Spinach bagel, and I stole some of Stacey's fresh dill to put on top because I had only dried basil (which is also present). I feel like bruschetta has to have at least ONE fresh spice...
4 years ago
Thursday, June 11, 2009
Going International
Well I had been hoping to have a couple of posts separating Gourmet Bachelor Chow attempts but apparently I have not written anything. News to me. Herein GBC goes across the big wide Atlantic Ocean to take on the traditional Italian dish of bruschetta, with a modern American twist.
The twist: on a Spinach bagel, and I stole some of Stacey's fresh dill to put on top because I had only dried basil (which is also present). I feel like bruschetta has to have at least ONE fresh spice...
The twist: on a Spinach bagel, and I stole some of Stacey's fresh dill to put on top because I had only dried basil (which is also present). I feel like bruschetta has to have at least ONE fresh spice...
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2 comments:
Much better! I would actually attempt to eat this. One suggestion, the cheese should be melted (on bruschetta the cheese is melted). Is the bagel toasted? If not, suggestion #2, toast the bagel.
the bread IS toasted...my hope was that the heat would soak through the tomato and onto the mozzarella (I had just taken it out of the toaster when I took the picture) but it didn't work as well as I wanted. I'll put the whole thing in the toaster next time.
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