Is it just me or has bruschetta become the "go to" appetizer? Safe enough so you don't have to question what you're eating and just the right amount of worldly flare to confirm your sophistication to any doubters. I feel like every time I'm in a group of people and we decide to order buschetta (which happens too often in my opinion), everyone's on a separate page when it comes to the pronunciation of the darn word. I've asked foodies, chefs and foreigners for the definitive answer, yet I still leave each conversation skeptical.
So I decided to do some fact checking to quiet my restless brain and for all you bruschetta lovers (...I know there are a ton of you). Once and for all here is how you say it: 'broo-sket-ta'
In honor of being able to order and host more intelligently ;) Here's a little recipe for your next gathering.
Bruschetta with Gorgonzola and Honey
36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey
Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
Drizzle the toasts with honey. Place on a serving platter and serve immediately.
*This would also be great with crisp pear slices on top!