After a lengthy sabbatical, hiatus, reprieve and/or break, I’m back and able to enjoy all the foods. I’m celebrating with this–a simple pleasure.

This yummy cold bruschetta is so good, light and, bonus, vegetarian. Just writing this post makes me want some. The vine-ripened tomatoes are cut and salted and refrigerated for an hour; this process changes the texture a bit. I toasted and buttered the rye bread, added a layer of soft butter lettuce and topped this with a healthy amount of tomato bruschetta. Hot, crunchy, fresh and cold. Salt and pepper finish off this invigorating bite.

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