This is the Armenian bruschetta to try. Chinglish is a sun dried cheese. Nani makes this for us all the time. I got creative with it and made a bruschetta with it, adding tomatoes, olives, and EVOO. It’s best served after refrigerating the bruschetta for a couple hours, over a crispy pita chip. Anush!
Directing + Cinematography + Editing: Alik Tamar Barsoumian