Amaranth
10-20-13, 10:44am
Recently a friend made an interesting bruschetta with caramelized Vidalia onions and sautéed cranberries. Nice balance of sweet from the butter and caramelization of the sweet onions and a tang from the cranberries. Plus it had a lot of eye appeal with the pop of red color.
We also like one with olive oil and a light sprinkle of parmesan with the lentil soups mentioned in the soup thread.
What other bruschettas do you like and what soups do you especially like to serve them with?
We also like one with olive oil and a light sprinkle of parmesan with the lentil soups mentioned in the soup thread.
What other bruschettas do you like and what soups do you especially like to serve them with?