Bruschetta of Grilled Eggplant with Fresh Mozzarella

We were thumbing through our latest issue of  Cook’s Illustrated this week and landed on a story about developing a recipe for “Really Good Bruschetta.” The magazine’s “goal”: “We wanted our bruschetta to be full of flavor, easy to eat, and substantial enough to serve as either an appetizer or light entrée,” according to the … Read more

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