With sincere apologies to my friends and family in colder climes, it is beginning to look and feel like spring. Soon there will be garden parties, lunch on the patio, and all sorts of outdoor picnic occasions. This handy canape can be fixed quickly, transported easily, and it tastes sublime.
I have always made bruschetta with fresh tomatoes, but I found myself with none on hand, but I did have a can of Muir Glen's Organic Fire Roasted tomatoes. I drained the canned tomatoes in a mesh basket for a few minutes, put them on a cutting board and chopped them a bit, and then added:
The juice of one large lime
A generous spoonful of parsley
A generous pinch of French tarragon
An even more generous spoonful of dill weed
Four cloves of pressed garlic
I toasted the bread with a generous amount of butter.
Add a spoonful of the tomato mix and presto! An easy appetizer! I think I liked the fire roasted tomatoes as much as the fresh ones.
Overcorrection might be a necessary part of the process of change. Sam Harris
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