Hello, Spring

April 6, 2011

Inspired by the weekend sunshine, I took a trip to Zabars, my local gourmet food store, and stocked up on all sorts of fresh and colorful fruit to make a breakfast bruschetta for friends to enjoy. Slicing a loaf of whole grain bread from the farmer’s market, I spread mascarpone cheese and Zabar’s cranberry spread, topping off with sliced papayas and mangos. On the side, a beets and bean salad.

Breakfast Bruschetta and Zabar's Cranberry Spread

Beets & carrots marinated in vinegrette, carbanzo beans, walnuts, olive oil and garlic oil

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