Love the idea of including borage leaves in the bruschetta. We really need to start a recipe forum here......we were just discussing this on the heirloom tomato thread.
Karen-try a little balsamic with your olive oil. It is amazing. Sometimes, we use the chocolate balsamic or persian lime olive oil to "mix it up" a little. We are fortunate to have a local place that sells many amazing varieties of balsamic and flavored vinegars, as well as many types of olive oil.
I could just drink the chocolate balsamic by itself. I didn't think it would pair well with tomatoes, but it really does
I also like to make a garlic/rosemary infused balsamic. Just buy the inexpensive stuff from Trader Joes, and steep it with some garlic cloves and a few sprigs of rosemary. It is amazing.
