This weeks Food Matters Project recipe is Bruschetta Rethought. Chef Laura was our host. You can check out the recipe on her blog here. Mark Bittman suggested getting creative with your toppings.
I decided to go to the Farmer's Market for inspiration. I was thinking of a savory topping until I spotted this.
I had a sample of this special local honey and I knew I had to use this on my bruschetta. With all the fruit surrounding me, I gathered a variety to make a fruit salad.
I chopped the fruit and added some chopped mint.
I decided on a beautiful loaf of Pecan Raisin Bread for my base.
I toasted the bread, spread it with the spun honey and topped it with chopped mixed fruit.
These were amazing.
The spun honey is delicious. It comes in different flavors. Mine had organic vanilla bean in it but they also had a cinnamon and even a chocolate honey.
For some fantastic Bruschetta ideas stop over here and see what everyone else made.
Thanks Laura for a great pick.