Brachetta

I'm here for the bruschetta, please. Is this some kind of account? I guess you've got the best of both worlds there because the bread's a bit garlicky, isn't it? Well, because the sauce is from the tomato seed beans. And often what they'll do is just cut a clove of garlic in half and just rub it across the top of the bread just to give the suggestion of garlic. But when you do it, it's actually quite a rouse in that. Oh man, we're not allowed to really talk about it because we're not going to be on TV yet. This is very exciting but it's going to be