We stole this recipe from Rose Pistola in San Francisco and it’s been a staple in our household ever since.
Brace yourself: it’s divine. Almost like dessert in a way, but then that’s the kind of bruschetta we’ve always preferred. (Stay tuned for the honey & thyme tomato bruschetta recipe.)
With the meal, we paired a classically structured Seghesio Aldo e Riccardo Barbera from Italy. The last time we made this dinner we opened a bottle of Veuve Clicquot, which paired fantastically.