Current favorite: Easy Bruschetta and Cheese
When Cash and I are hangry, I love having easy ingredients on hand to throw something together that's delicious and quick. A friend of mine had this jarred bruschetta at a baby shower last weekend and raved about it, telling me I had to try it. Since I'm a super obedient friend, I picked up a jar of it that afternoon to try out myself. Delicious!
Here's what I get:
A loaf of "hitting bread," as Cash likes to call it, or as the rest of the world calls it, a baguette. Try and keep your kids from hitting each other with it.
A jar of Classico Bruschetta (Basil and Tomato)
Spreadable cheese. We used honey goat cheese, and it was really good. An herbed cheese spread would be fantastic as well.
Here's what I do:
Use an electric knife and slice up the baguette into medium to thin slices. Brush on some olive oil and put them in a 425-degree oven for 6-8 minutes, watching them carefully and pulling them out if they start to burn. Cool on wire racks. Make extra because you can store the leftovers in a Ziploc bag and have them ready for next time.
Lightly spread on the cheese, add the bruschetta, and enjoy!
You can add all sorts of extra toppings if you want. One night I made this for dinner, just adding mussels on top for a little meat.
