19 July 2013


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bru'sket:ta: An Italian antipasto; toast bread topped with tomato salsa

So today's lunch is my own simple version of Italian Bruschetta. The best part of cooking yourself is to tweak the recipe to suit your preference and to a healthier version. Not pictured and explained above, I've also squeezed in fresh lemon juice and added some fibre from lemon for some zesty taste in the tomato salsa. Mix them and allow it to macerate while toasting the bread. Might try this again, probably with grind feta cheese (but I should check on its calories first).

In other words, I hope this space isn't gradually becoming a food blog. I like to blog a variety but I haven't been bringing my heavy camera out for photos, but I will soon!

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