Recipe: Sage and mint bruschetta

Sandwiches and bruschetta with herbs
December 14, 2010

Sage and MintI use often the sage and mint combo during autumn, because they look green and healthy even in these months.

This bruschetta was inspired by the tapenade and improvised with ingredients I had in my fridge.
It has a rich aroma and a refreshing taste, and it's an excellent appetizer for a hot autumn lunch.

Sage and mint bruschetta

Sage and mint bruschetta

Makes 8 bruschetta:
6 sage leaves
4 mint sprigs
1 tbsp capers
1 artichoke in oil
3 anchovy fillets
8 slices of bread

Chop all the ingredients together with the mezzaluna.
Spread the cream on toasted bread.

Kale soup with turmericOne year ago:

Kale soup with turmeric

Souper SundaysThis goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

I'm sending this to Yeast Spotting.

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Author: DebinHawaii (URL)

I like the idea of the sage and mint combination. Thanks for joining in again at Souper Sundays--we ve missed you. ;-)

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