Ingredients with Measurements:
- 1 loaf of French bread, sliced into thin rounds
- 1/2 cup of extra-virgin olive oil
- 1/2 cup of roasted red peppers, chopped
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of pine nuts, toasted
- 1/2 pound of Caciocavallo Podolico Campano cheese, thinly sliced
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Cheese slicer
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Brush each slice of bread with olive oil and place them on a baking sheet.
3. Bake the bread slices for 10-12 minutes or until they are golden brown and crispy.
4. In a mixing bowl, combine the chopped roasted red peppers, chopped basil leaves, and toasted pine nuts.
5. Season the mixture with salt and pepper to taste.
6. Top each crostini with a slice of Caciocavallo Podolico Campano cheese.
7. Spoon the roasted red pepper mixture over the cheese.
8. Place the crostini back in the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
9. Remove the crostini from the oven and let them cool for a few minutes.
10. Serve the crostini warm and garnish with additional fresh basil leaves, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12-15 crostini.
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 13g
- Protein: 9g
- Fiber: 1g
- Sugar: 1g
Substitutions for ingredients:
- French bread can be substituted with baguette or ciabatta bread.
- Roasted red peppers can be substituted with sun-dried tomatoes or marinated artichokes.
- Pine nuts can be substituted with chopped walnuts or pecans.
- Caciocavallo Podolico Campano cheese can be substituted with provolone or mozzarella cheese.
Variations:
- Add sliced black olives to the roasted red pepper mixture for a salty and briny flavor.
- Top the crostini with a drizzle of balsamic glaze for a sweet and tangy finish.
- Substitute the roasted red pepper mixture with a tomato and basil bruschetta topping.
Tips and Tricks:
- To make the crostini ahead of time, bake the bread slices and store them in an airtight container for up to 2 days. Assemble the crostini just before serving.
- Use a cheese slicer to thinly slice the Caciocavallo Podolico Campano cheese for even melting.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes or until they are lightly browned and fragrant.
Storage Instructions:
- Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the crostini, place them on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation Ideas:
- Arrange the crostini on a platter and garnish with fresh basil leaves and a sprinkle of red pepper flakes.
Garnishes:
- Fresh basil leaves
- Red pepper flakes
Pairings:
- Serve the crostini with a glass of Chianti or Pinot Noir.
Suggested Side Dishes:
- Mixed green salad with a balsamic vinaigrette
- Grilled vegetables, such as zucchini or eggplant
Troubleshooting Advice:
- If the cheese is not melting, place the crostini under the broiler for 1-2 minutes or until the cheese is melted and bubbly.
Food Safety Advice:
- Store any leftover crostini in the refrigerator and consume within 2 days.
Food History:
- Caciocavallo Podolico Campano cheese is a traditional Italian cheese made from the milk of Podolica cows. It is aged for several months and has a nutty and slightly sweet flavor.
Flavor Profiles:
- The crostini has a crispy and crunchy texture from the bread and pine nuts. The roasted red pepper mixture adds a sweet and tangy flavor, while the Caciocavallo Podolico Campano cheese provides a creamy and nutty taste.
Serving Suggestions:
- Serve the crostini as an appetizer or as a light lunch or dinner.
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Region: Italian