Continuing with my recent obsession with bruschetta and bistro dinner experiences, our Date Night Dinner this weekend was a couple appetizer recipes that are standby faithfuls and that together comprised a meal. I was feeling a little under the weather and didn’t want anything too complicated to make and Laree wanted lighter fare so we decided to go with a Sun Dried Tomato, Basil and Feta bruschetta, and another with Shrimp, Tarragon and Arugula. Then, because I wanted something sweet to compliment the flavors and because peaches are in season in Alabama, we tagged on Roasted Peaches with a Balsamic Vinegar Reduction.
