We moved from Europe to the US a few years ago, and one of the things I miss is the food in Italy. Simple, with the best ingredients, you just can’t beat it. I miss the tomatoes from my in-laws’ kitchen garden, they are unlike anything I have tried before; and when you’re making something as simple as classic Italian bruschetta you need to use good tomatoes. Unfortunately most tomatoes sold in the grocery store taste of… pretty much nothing, and your homemade bruschetta can be disappointing. So when NatureSweet offered me some of their new Eclipses, I knew the way to put them to the ultimate test was Bruschetta. That, and my seven year old. She’s honest and a bit of a food diva, so she’ll tell you like it is. Elsie loves to bake and was keen on making pink cupcakes this weekend… So when I told her we had some fancy tomatoes to test run, I felt like a bit of a party pooper. However, when I told her we were making bruschetta, she immediately decided it was important to bake our own bread. If you’re going to do it, do it properly, right? Because bruschetta topping is...
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