Radish, tomato and red onion “bruschetta”
Click here for a closeup shot.
Radishes and red cippolini onions were roasted in a 350 F oven for 30 minutes, then combined with halved Sungold cherry tomatoes and garlic chives, and spooned atop slices of toasted sourdough bread. If this were true bruschetta, I’d have used Italian bread or perhaps a baguette, but I didn’t have that luxury this time around.
Main entrée was a plain French omelette and salad greens with a white wine viniagrette.
Rather than describe how to make an omelette, this is one of those times where the best explanation is something you can view, preferably by a true master:
This blog post seems appropriate given that Julie and Julia was released last week. 😉