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Bruschetta and Crostini

Slide 17 of 21

Glazed-Beet-and-Burrata Toasts

Chef David Hawksworth serves an array of vegetable crostini at the bar of his namesake restaurant in Vancouver’s Rosewood Hotel Georgia. To intensify the flavor of boiled beets and form a rich glaze, he cooks them a second time in sherry vinegar and sugar.

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