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Though we usually associate bruschetta with juicy summer tomatoes, we’ve discovered we don’t have to wait for sandal season to make the Italian antipasti worth our while. At Charleston’s Stars Rooftop & Grill Room, chef Nathan Thurston weds seasonal mushrooms and mustard greens with a heady truffle vinaigrette to create bruschetta that’s ready for a winter feast. Just don’t expect to serve them as passed hors d’oeuvres: These generous toasts should be offered up as a plated first course with a knife and fork, not a dainty cocktail napkin.
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