You wanna bang? Artichokey Dokey!
Have you ever found yourself without inspiration on what sort of vittles to bring to a party? Ever been scrambling to figure out a classy snack to serve your date with a great bottle of red? Bruschetta to the rescue! It’s light, tasty and goddamn refreshing. Did I mention how simple it is to prepare? You could whip up a batch with your eyes wide shut leaving you plenty of time to tame those clothes your date is still wearing. Be sure to remind them that bruschetta is part of the Mediterranean diet. Be sure to emphasize that you are looking out for their health. The fact the artichoke is a turbo-charged APHRODISIAC is beside the point. Just go with it when they pounce on you and making a disappearing act of your pants. Abra-bang-dabra!
Total time: approximately 15 minutes
Projected cost: $9
Drinking Buddy: Red wine
Ingredients (serves 2)
1. 1 tablespoon of olive oil
2. 1 tablespoon of balsamic vinegar
3. 2 twists of crack pepper
4. 1 sprinkle of salt
5. 1 baguette
6. 2 handfuls of drained ARTICHOKE hearts chopped
7. 1 handful of diced red onion
8. 3 tomatoes diced finely
9. 1 small handful of chopped BASIL
10. 2 garlic cloves chopped finely
11. 1 large handful of grated parmesan (skip to make vegan)
Step 1
Preheat the oven to 350 degrees F. Slice the nubs off the baguette, and then cut ½ inch slices at a diagonal to make more room for fixings. Place the slices on a baking sheet and toast through in the oven until they brown slightly (approx 10 min).
Step 2
Mix together the tomato, artichoke, red onion, basil, garlic, pepper, salt, olive oil and vinegar in a bowl.
Step 3
Scoop a tablespoon of bruschetta fixings onto each toasted bread slice. Sprinkle a little grated Parmesan on top of each and serve with a bottle of wine.
Cook To Bang - Recipes To Get You Laid 
Looks special. In the next few months, after the winter will pass, i want to build my own house. I think everybody knows what means after…a lot of parties that will have many cooking moments. At the moment i am a big stranger in the kitchen, and when i see this big culinary and gastronomy recipes. At the end it’s more then art, it’s talent, and no one can do them, without practice. I hope to gain this in time, and hope to have the luck to prepare some of the best recipes that big chefs are presenting.
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