For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
Pork tenderloin is seared then topped with rich honey, rosemary, and butter with apple salsa—yes, salsa—on the side. Ah, autumn.
Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.