I can’t think of a more delicious way to eat ones dinner or ones veggies than on toasted rustic bread.
And depending on how thick the bread is, one is a bruschetta and the thinner one is a crostini.
Inspired by Toscana cooking at it’s best – cannellini beans, some jumbo prawns, fresh herbs, a hint of mascarpone and finished with some fresh greens like spinach or arugula, I put this together one busy weeknight and think it’s such a wonderful way to eat healthful and delicious.
Perhaps this is why I serve it as a appetizer for when company is over or just throw it together for a curled up on the couch kind of meal
Who says you need anything else with? And let me tell, you the kids aren’t c omplaining either.
If I were you, I'd use this recipe as a guide and once you can get the hang of it, you'll be whipping up all kinds of combinations, putting it on toasted bread and calling it dinner,
And what’s wrong with that?!