Apricot Tomato Bruschetta made with Crossover (a rustic saison aged in white wine barrels)

 

First think I’d like to say:

Growing basil and mint is one of the smartest things a home cook can do. They grow like weeds because well, they kind of are. Their abundance of leaves means lots of uses without having to spend a pretty penny at the grocery store. For this recipe, I pretty much picked my whole basil plant. I’m not too worried though, since I know it will be replenished in about 2 weeks. Until then, I’ll be spreading my basil-mint pesto on just about everything.

Continue reading Apricot Tomato Bruschetta made with Crossover (a rustic saison aged in white wine barrels)