During my school days, I was greatly influenced by the Monaco biscuit advertisement where the circular salty biscuits will be served with strawberry-whipped cream or jam or cheese or apple/pear on top. Even the biscuit wrapper will carry inspiring pictures of its wonderful plating. During weekends, I will try to recreate it for my dad who is a big junk food addict. One best thing about him is that he will finish the plate even if the dish was a disaster and will proudly appreciate me for making it for him. My mom is bit naggy who will criticize it as per the taste. These two wonderfully contradicting souls moulded me not only to cook better but also to live better!
Myself and S love pizza and we all the more love the pineapple and jalapenos topping on them. As I glanced through my snack box, I figured that wheat wafers bought from Costco remained untouched for weeks together. So I decided to pair our most favorite fruit and spicy veggie together with a hint of oregano and cheese. After being baked for fifteen minutes, the hardly sold wafers in my kitchen became so irresistible and it disappeared in no time. We liked it so much that I repeated it so many times in the past few weeks.This is one of the easiest snack that can be fixed in less than twenty minutes. I think my idea to fix this dish must have come from the famous Indian Monaco Ad.
The baked wafers were extra crispy and they resembled the pizza base in taste.The crunchy wafers jelled beautifully with the sweet yet tangy pineapple and the mildly spiced jalapenos. The lovely flavor of the oregano and salty cheese added a perfect Italian touch to these bite sized delight. A true heaven in every way!
30 Wheat wafers
30 Pineapple chunks
30 Jalapenos (pickled)
1cup Parmejano Rijano – grated
2 tbs oregano
Preheat the oven to 350’F.Place a parchment paper / aluminum foil on the baking tray.Line the wafers side by side, with a centimeter gap. Then place cheese, pineapple, jalapenos and finally sprinkle the oregano. Bake for 15-20 minutes. Serve at room temperature.
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