last night i made bruschetta.  it was so amazing.  the secret:  don’t skimp on the olive oil.  in italy, the bruschetta was so moist and flavorful.  and while i don’t have that fresh, delicious olive oil they use there, my extra virgin, light taste bertolli olive oil does the job just fine. i had a beefsteak tomato from the farmers market, and added kalamata olives, … Continue reading toosdee.