Arzúa-Ulloa Queso and Tomato Bruschetta Recipe

Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 2 medium tomatoes, diced
- 1/2 cup Arzúa-Ulloa queso, crumbled
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish

Special equipment needed:
- Baking sheet
- Mixing bowl
- Chef's knife

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Arrange the baguette slices on a baking sheet and brush them with olive oil.

3. Bake the baguette slices for 8-10 minutes or until they are lightly toasted.

4. In a mixing bowl, combine the diced tomatoes, minced garlic, and crumbled Arzúa-Ulloa queso. Mix well.

5. Season the tomato and cheese mixture with salt and pepper to taste.

6. Spoon the tomato and cheese mixture onto the toasted baguette slices.

7. Garnish each bruschetta with a fresh basil leaf.


Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
375°F
Serving size:
This recipe makes 12-15 bruschettas.

Nutritional information:
Calories: 98
Fat: 4g
Carbohydrates: 11g
Protein: 4g
Sodium: 184mg
Sugar: 1g

Substitutions for ingredients:
- Arzúa-Ulloa queso can be substituted with any other soft cheese like feta or goat cheese.
- Baguette can be substituted with any other bread like ciabatta or sourdough.

Variations:
- Add sliced black olives to the tomato and cheese mixture for a salty twist.
- Use sun-dried tomatoes instead of fresh tomatoes for a more intense flavor.
- Top the bruschetta with a drizzle of balsamic glaze for a sweet and tangy finish.

Tips and tricks:
- Use a serrated knife to slice the baguette for a clean cut.
- Rub the garlic cloves on the toasted baguette slices for a more intense garlic flavor.
- Serve the bruschetta warm for the best taste.

Storage instructions:
Store the leftover bruschetta in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the bruschetta in the oven at 375°F for 5-7 minutes or until warm.

Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves for a beautiful presentation.

Garnishes:
Fresh basil leaves

Pairings:
- Serve the bruschetta with a glass of red wine for a perfect pairing.
- Pair the bruschetta with a light salad for a complete meal.

Suggested side dishes:
- Caesar salad
- Caprese salad
- Grilled vegetables

Troubleshooting advice:
- If the baguette slices are too hard, brush them with a little bit of water before toasting them in the oven.
- If the tomato and cheese mixture is too dry, add a little bit of olive oil to moisten it.

Food safety advice:
- Make sure to wash the tomatoes thoroughly before dicing them.
- Store the leftover bruschetta in the refrigerator to prevent bacterial growth.

Food history:
Arzúa-Ulloa queso is a soft cheese that originated in the Arzúa-Ulloa region of Galicia, Spain. It is made from cow's milk and has a mild, buttery flavor.

Flavor profiles:
The Arzúa-Ulloa queso and tomato bruschetta has a savory and slightly tangy flavor from the cheese and tomatoes. The toasted baguette adds a crunchy texture to the dish.

Serving suggestions:
Serve the Arzúa-Ulloa queso and tomato bruschetta as an appetizer or a light lunch.

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Region: Spanish

Taste: Creamy, Savory, Tangy, Cheesy, Herbal, Garlicky