Ingredients with Measurements:
- 1 can of artichoke hearts, drained and chopped
- 4 oz goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 loaf of French bread, sliced into 1/2 inch thick pieces
Special equipment needed:
- Baking sheet
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped artichoke hearts, crumbled goat cheese, grated Parmesan cheese, mayonnaise, sour cream, chopped parsley, chopped green onions, garlic powder, salt, and pepper.
3. Mix well until all ingredients are evenly combined.
4. Arrange the sliced French bread on a baking sheet.
5. Spoon the artichoke and goat cheese mixture onto each slice of bread, spreading it evenly.
6. Bake in the preheated oven for 10-12 minutes or until the bread is toasted and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
This recipe makes 12-16 servings.
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 3.5g
Cholesterol: 15mg
Sodium: 320mg
Total carbohydrates: 12g
Dietary fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Instead of French bread, you can use baguette, ciabatta, or any other crusty bread.
- Instead of goat cheese, you can use feta cheese, blue cheese, or cream cheese.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of parsley, you can use basil, cilantro, or dill.
- Instead of green onions, you can use chives or shallots.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Top with sliced black olives or capers for a salty kick.
- Sprinkle with red pepper flakes or paprika for a spicy twist.
- Use different types of cheese, such as mozzarella, provolone, or Gouda.
- Add cooked and crumbled bacon or diced ham for a meaty version.
Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid a watery mixture.
- You can prepare the artichoke and goat cheese mixture ahead of time and refrigerate until ready to use.
- If the bread slices are too thick, you can cut them in half horizontally to make them thinner.
- To make the bread slices extra crispy, brush them with olive oil before adding the artichoke and goat cheese mixture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Quadro on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the Quadro on a platter and garnish with fresh parsley or chopped green onions.
Garnishes:
Fresh parsley, chopped green onions, sliced black olives, capers, red pepper flakes, or paprika.
Pairings:
This recipe pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread or breadsticks
Troubleshooting advice:
- If the bread slices are too soggy, try toasting them in the oven for a few minutes before adding the artichoke and goat cheese mixture.
- If the Quadro is too dry, you can add a little more mayonnaise or sour cream to the mixture.
Food safety advice:
Make sure to store leftovers properly in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Artichokes have been cultivated for thousands of years and were considered a delicacy by the ancient Greeks and Romans. Goat cheese, on the other hand, has been a staple in Mediterranean cuisine for centuries.
Flavor profiles:
This recipe has a creamy and tangy flavor, with a hint of garlic and herbs. The artichokes add a slightly sweet and nutty taste, while the goat cheese provides a tangy and slightly salty flavor.
Serving suggestions:
Serve the Quadro as an appetizer or a snack at a party or gathering. It's also a great addition to a brunch or lunch menu.
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