Bruschetta with Fig spread, Gruyere topped with Prosciutto and Spinach
I had a rough week this pass week.
I’m so, but SO glad that it’s finally over (or at least in 3 more hours).
Then it will be a pack action weekend in my kitchen. I’m testing recipes, coming up with yummy stuff that involved expensive ingredients and lots of lost of taste test.
Who said that recipe development is fun?
Oh, yeah – I think I did.