This food idea is from my adventure at the Chophouse last night. I’ve written about it in Savoir Faire.
I asked the chef to whip up some kind of bruscetta dish and this is what he came up with. Genius!
He roasted little potato halves with olive oil, salt and pepper.
He also roasted asparagus tips, mushrooms and diced tomatoes.
Then he placed the little potato halves in a row on a long rectangular plate and topped them with the with veggies. It was so good! Everyone wanted to try it and they all loved it. I can’t wait to make it at home!
Love and light,