Bruschetta, Rethought

Laura J. has chosen this week’s recipe.

Show us your take! Leave your link below.

Non-blogging participants: If you made this dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!


41 thoughts on “Bruschetta, Rethought

  1. Pingback: Strawberry Nutella Bruschetta | foodandfrederick

  2. Pingback: meatless monday | white bean ragout with toast | the lushers

  3. Pingback: Breakfast Bruschetta with Swiss Chard « BIG EATS…tiny kitchen

  4. Pingback: Bubble Room Bruschetta ::: Bruschetta, Rethought | keely marie

  5. I’m late to the party posting this week–I made my bruschetta yesterday but was too sleepy to post by the time I got a chance to do it! I made mine two ways: one with arugula, basil, tomato, and parmesan and one with Bittman’s Chopped Cauliflower Salad, North African Style. I added beans to the cauliflower salad. Both variations tasted good and made for a quick and light dinner for my best friend and I. I love all of the variations I’m seeing posted and thanks to Laura for picking such a great versatile dish!

  6. I’m so sorry I’ve been missing-in-action lately, but I’ve had some major blog issues. Suffice it to say my old blog Twenty by Sixty isn’t going to be available anymore, but I’ve started a whole new blog called Crespéou, which you can find at I’ve transferred many of my old posts and recipes there, including the Baked Rigatoni that many of you linked to in one of our early FMP weeks. I’ll rejoin the group as soon as I can get things in order on the new blog. In the meantime, I’m loving seeing your creations and variations! What a clever group 🙂

  7. Pingback: Strawberry Nutella Bruschetta

  8. Pingback: Joanne Eats Well With Others | Roasted Vegetable Bruschetta with Queso Fresco {the food matters project}

  9. Pingback: Mushroom Bruschetta

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