Word of the day: bruschetta. I’ve heard a mix of pronunciations but my most trusted source, Mrs. A., Italian wonder in and out of the cookery, led me back home to her roots in Italy with the proper pronunciation. Broo-skeh-tah. Fear no more. I can’t share Mrs. A.’s number, but you can check out a bounty of culinary pronunciations with Relish Magazine’s cook-cab-u-lar-y. Search for yourself: http://www.relishmag.com/cookcabulary/b.html
Here’s my own take on bruschetta. I prefer the goat cheese, usually what I have on hand.
2 medium avocadoes
1 sweet (orange) pepper
3 stalks green onion
3 cloves onion
3 cloves garlic
½ cup chopped fresh cilantro
1/8 cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
Fresh ground pepper
Diced feta/provolone/parmesan or fresh goat cheese
2 medium baguettes
Dice all vegetables. Mix all ingredients except cheese and bread. Thinly slice baguettes and toast lightly if desired. Gently fold cheese into vegetable mixture and spoon onto sliced bread. Serve immediately.