Almost Friday! I
couldn't be happier about it and hopefully I'll have the chance to
catch up more with posting and sorting out my holiday photos during
the weekend.
Today I wanted to
share with you my rye bruschetta idea. A fresh bruschetta is a lovely
thing as breakfast or lunch and I made some now because I had tasty
heirloom tomatoes at hand. This bruschetta is slightly different to
the normal ones, as the base is rye bread, but it's very filling and
healthy.
This is what
you'll need for my rye version:
Rye bread slices
Heirloom tomatoes
1 small garlic
clove
Fresh basil leaves
Pine nuts
Salt
Ground black
pepper
Olive oil
Slice the tomatoes
and cut the garlic clove in half.
Toast the bread
and rub the garlic on the toasted bread slices.
Place the other
ingredients on the bread and sprinkle little olive oil on them.
Enjoy!
Your VegHog
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