Ingredients with Measurements:
- 4 slices of rustic bread
- 2 ripe tomatoes, diced
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of balsamic vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 ounces of Caciocavallo Podolico Campano cheese, sliced
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the diced tomatoes, olive oil, balsamic vinegar, salt, and black pepper. Mix well and set aside.
3. Grill the slices of bread for 1-2 minutes on each side until they are lightly toasted.
4. Place the slices of grilled bread on a serving platter.
5. Top each slice of bread with a few spoonfuls of the tomato mixture.
6. Add a slice of Caciocavallo Podolico Campano cheese on top of each bruschetta.
7. Place the bruschetta under the broiler for 1-2 minutes until the cheese is melted and bubbly.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Broiler: high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 16g
Protein: 12g
Sodium: 540mg
Sugar: 5g
Substitutions for ingredients:
- Any type of rustic bread can be used instead of the suggested bread.
- Any type of tomato can be used instead of the suggested tomatoes.
- Any type of cheese can be used instead of Caciocavallo Podolico Campano cheese.
Variations:
- Add chopped fresh basil or parsley to the tomato mixture for added flavor.
- Use a different type of cheese, such as mozzarella or Parmesan.
- Add sliced prosciutto or salami on top of the bruschetta for a meatier version.
Tips and tricks:
- Make sure to brush the bread with olive oil before grilling to prevent it from sticking to the grill.
- Use a sharp knife to slice the cheese thinly for easier melting.
Storage instructions:
This bruschetta is best served fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the bruschetta in a preheated oven at 350°F for 5-7 minutes until warmed through.
Presentation ideas:
Arrange the bruschetta on a wooden board or platter for a rustic look. Garnish with fresh herbs or a drizzle of balsamic glaze.
Garnishes:
Fresh herbs, balsamic glaze, or a sprinkle of red pepper flakes.
Pairings:
This bruschetta pairs well with a light-bodied red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
A simple green salad or roasted vegetables would complement this bruschetta nicely.
Troubleshooting advice:
If the cheese is not melting properly, place the bruschetta under the broiler for an additional minute or two.
Food safety advice:
Make sure to handle the cheese and tomatoes properly to prevent any cross-contamination. Keep the bruschetta refrigerated until ready to serve.
Food history:
Bruschetta originated in Italy and is traditionally made with grilled bread rubbed with garlic and topped with tomatoes and olive oil.
Flavor profiles:
This bruschetta is savory and tangy with a hint of sweetness from the balsamic vinegar.
Serving suggestions:
Serve this bruschetta as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian