Skillet roasted garlic with salt and pepper. The bread is a sourdough baguette from Levain Bakery, lightly toasted.
Butternut squash, crushed walnuts, parmesan reggiano, salt and pepper.
Ricotta fresca with dill...
... on bread. Note to self: best not to leave ricotta fresca around for a week, but the dill helped freshen it up. But using leftovers is really the whole spirit of bruschetta, right?
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