I am a huge fan of bruschetta, any style really, but especially fresh tomato, basil and garlic bruschetta. I wanted to turn some boring pieces of chicken into
The egg salad sandwich recipe I turn to multiple times a week. Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.
Pernil is pork marinated in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for several hours.
There are few things I love more than bruschetta. The grilled, buttery bread...the beautiful tomatoes...the scrumptious basil. A perfect combination, and a perfect snack. Unless you eat twelve pieces like I do...and then it's more like a meal.
Use up your leftovers to make this savory "bread pudding"...it's so simple to make, and so tasty. You'll enjoy making it for brunches, light dinners, and anytime you're in the mood for really good food.
