Over the weekend I baked a loaf of bread specifically to slice and grill for this bruschetta. I served it alongside my mother's delicious, organic, grilled rosemary chicken over arugula and corn. A healthy summer supper with ingredients at the hight of their season.
« Provencal Chicken | Main | White Chocolate-Cranberry Oatmeal Cookies »
August 25, 2011
The comments to this entry are closed.
Comments