Wednesday, August 25, 2010

Heirloom Tomato Bruschetta and Potato Soup


I work in a co-op kitchen and the lovely guy who works next door to our kitchen gave us some beautiful heirloom tomatoes. I came home and made a bruschetta with lots of garlic, basil and olive oil. Perfect spread on fresh baguette.


A light potato soup with spinach that I like to make when I have an abundance of potatoes. Recipe here. I used onions instead of leeks.

2 comments:

HayMarket8 said...

The tomatoes look nice and colorful but I am a total sucker for a good soup. Yours looks amazing!

kmouse said...

I had a bunch more of those tomatoes so I roasted them with olive oil, basil and garlic and made soup! I'll post pics later.