This is definitely one of my all-time favorite appetizers, from one of my all-time favorite people. I raved about this
bruschetta so much that Debbie made it
just for me after I had my fourth baby. Book club blessings, I tell you.
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Toast your bread slices for about 6 min @ 350,
then spread with mixed cream cheese & feta |
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| Saute the tomatoes (I used Romas), basil, & garlic for about 5 min |
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Spoon warm tomato mixture on each slice, then top each
with a small amount of torn, fresh mozzarella |
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| Oh, my. Yes, please. |
Everything Debbie makes is divine. She loves to cook and she is so
good at it. But really, can anything be betta than bruschetta?
