OK, call me crazy but I’m obsessed with the “small plates” restaurant movement. You know, those places where you pay hundreds of dollars to eat half a tomato and a crouton. But somehow it’s the best half tomato and crouton you’ve ever had. So, naturally, I’ve decided to make a dessert that showcases this small plate movement that I love so much. For now, I’ll just be posting a picture and small description. I’ve only made this once and I need to make sure I can easily replicate it before I post a recipe. But… here’s a pretty picture to look at in the meantime!