Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/4 cup olive oil
- 1/2 cup Beara Blue cheese, crumbled
- 4 oz prosciutto, thinly sliced
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Small saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Brush each slice of baguette with olive oil and place on a baking sheet.
3. Bake in the oven for 8-10 minutes or until lightly toasted.
4. In a small saucepan, heat honey and balsamic vinegar over medium heat until it thickens and reduces by half.
5. Top each slice of baguette with a slice of prosciutto and crumbled Beara Blue cheese.
6. Drizzle the honey-balsamic reduction over the top of each bruschetta.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
375°F
Serving size:
Makes 12 bruschetta
Nutritional information:
Calories: 190
Fat: 10g
Carbohydrates: 18g
Protein: 7g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Beara Blue cheese can be substituted with any blue cheese.
- Prosciutto can be substituted with cooked bacon or ham.
- Honey can be substituted with maple syrup or agave nectar.
- Balsamic vinegar can be substituted with any vinegar.
Variations:
- Add sliced figs or pears for a sweet and savory twist.
- Top with arugula or microgreens for added freshness.
- Substitute the Beara Blue cheese with feta or goat cheese for a milder flavor.
Tips and tricks:
- Make sure to brush each slice of baguette with enough olive oil to prevent it from becoming dry and hard.
- Crumble the Beara Blue cheese into small pieces to ensure it melts evenly.
- Drizzle the honey-balsamic reduction over the bruschetta just before serving to prevent it from becoming soggy.
Storage instructions:
Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the bruschetta in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh herbs such as thyme or rosemary.
Garnishes:
Fresh herbs such as thyme or rosemary.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the Beara Blue cheese is not melting evenly, try crumbling it into smaller pieces or placing it under the broiler for a few seconds.
Food safety advice:
Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta originated in Italy and was traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
Savory, salty, sweet, and tangy.
Serving suggestions:
Serve as an appetizer or as a light lunch or dinner.
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Region: Italian