Here we are again. Meeting over a recipe. I’m behind a screen drooling over a dish I prepared some time ago between the past two weeks and five years.
Kidding!
I will be using, though, some recipes I shot in the past few year, and in love with, yet I never shared. But I will try to get this “blogger” thing going by shooting, editing, writing, AND publishing as soon as possible.
I don’t know how they do it.
This is a recipe I crave every now and then.
I’ve had it the first time at a restaurant in Hamra-Beirut a year ago and tried to replicate it with a great success.
This is not precisly a bruschetta. Technically it is. It is a piece of toasted bread, rubbed with garlic, topped with delicious ingredients. BUT it is certainly not an antipasto for me, excuse me Italians. I love these little filling bites for the limitless options one can layer in such a small bite.
There are still some seasonal tomatoes in produce shops and I LOVE tomatoes; red, ripe, juicy, and super flavourful. Go and grab the last ones out there and treat them well!
Cook in Five Square Meters 