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!
This is a non-judgement zone.
- 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
- 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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