Thursday, June 14, 2007

Day Old Bread and Tomatoes left from Saturday's Party

There is almost always some day old bread around the restaurant, and with some tomatoes left from Saturday's tomato salad I put together a bruschetta. I chopped the tomatos and tossed them with our balsamic vinaigrette and some fresh basil, I spooned the tomato mixture over toasted bread triangles and topped it with Provel cheese (a St louis favorite for pizza-and really more of a "cheese food" than a real cheese). I then browned them under the broiler. Since I left the restaurant early lastnight, I have no idea how they sold, but they were made of leftover bits and pieces and therefore was a good dish to insure against waste.

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