I love bruschetta. There are many varieties for creations from my "Moosewood Cooks at Home" cookbook. We had an excess of tomatoes this day, so I created my own. I wrapped the entire loaf in aluminum foil and placed it in the oven at 350 degrees to warm. If it were just the two of us, I would place a few slices in a regular toaster. Toasting to dark makes the bread crumble-y and not toasting enough makes the bread a bit tough so when you bite into it the toppings fall off. We regularly test slices of bread while heating to ensure it's the right texture.
This is a little something of my own. The idea came from Bosphorous, a restaurant in Winter Park, Florida. I liked the concept of the dip at the restaurant and could not find a recipe on line; so, I made one up. It must have been good because it went for a potluck and none of it came home!
Trader Joe's always has interesting products to try. Some people complain that just when you find the perfect product, the store changes its selection. Other shoppers find it literally the "spice of life".