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broschetta toppings??

post #1 of 3
9/4/09 at 11:06am
Thread Starter 
here's a few of my favorites, but i seem to be doing the same ones over and over again. they are good but i would like to see something new and today i seem to be drawing a creative blank:confused:......what are some of yours????

here's some of my usual's;

carmilized onion, fresh thyme and goat cheese

tomato, basil, fresh mozz

roasted pepper, feta, olives

brie, roasted garlic

zuch, balsamic, feta

thanks
fryguy
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post #2 of 3
9/4/09 at 12:37pm
http://www.cheftalk.com/forums/recip...bruscetta.html
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post #3 of 3
9/5/09 at 7:41am
Watched TF do his ultimate today of pasta and bruschetta.
His version was using 4 green vegetables [English peas, scallion greens, asparagus, hari coverts] blanched, shocked in cold water, processed, added whole milk rigotta and olive oil, salt and pepper, processed, then top toasted baguette that was rubbed with garlic and a slice of cheese on top.
Looked good, I'd do it his way, although I'm not that into TF. Funny how some tv chefs are favorites while others aren't, just saying.
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