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Bruschetta That’s Easier to Make Than it is to Pronounce

Bruschetta, appetizer

It’s pronounced BRUSKETTA.

I know this because I had to Google it.

There is no Wizard behind the curtain here; I have no secrets.

Especially when I came up with this recipe a few weeks ago for my friend Rebecca’s birthday.

I was at the Jewel (a local grocery chain) looking for “fun food” to serve for our bi-annual birthday lunch.

Note- that sounded fancy didn’t it? Don’t picture pinkies up with tea and biscuits. Think mac and cheese and ranch flavored Pringles. 

So I was thinking that Bruschetta sounded kind of yummy. Especially since I had never had it before.
AGAIN NO WIZARD/CURTAIN.

 

I came up with what I thought would be in Bruschetta because of what I had seen on TV.

I wish I were making this up.

So I was in the Jewel and picked up the following items:

  • toasted bread rounds
  • pico de gallo (the Jewel doesn’t have spicy pico; apparently real Bruschetta needs tomatoes and this was my lazy way of adding them)

I had Parmesan at home as well as olive oil.  I didn’t do basil because I am not a huge fan of basil but you can add it to yours because I feel like you might be.

I love that you can buy this because I eat it plain. Or with soup. Or as a replacement for chips in a dip.

 

Brush your olive oil onto the tops of the toasts.

Top the toasts with the non-spicy Pico.

Or spicy, it’s up to you.

Sprinkle some Parmesan cheese on top. I love that I can get this at Aldi for SO MUCH less than anywhere else.

I sprinkle some salt on the top and you have BRUSKETTA.

Look at you making a fancy appetizer!

Or meal.

Or breakfast.

This is a non-judgment zone.

5 from 1 vote
Print

Easy Bruschetta

Course Appetizer
Cuisine Italian
Author A Grace Full Life

Ingredients

  • 1 package of Bruschetta toasted rounds
  • 1 pound of fresh tomato salsa pico de gallo
  • Parmesan cheese to taste
  • Salt and pepper
  • Olive oil for brushing

Instructions

  1. Place your bruschetta rounds on a serving platter; take a brush and brush olive oil on each individual round. Top with pico de gallo, parmesan, salt and pepper. Serve immediately.

 

 


 

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I love to write about my family, John Hughes, tacos and Bruce Hornsby. Not necessarily in that order.

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