Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into ½ inch thick pieces
- 2 large tomatoes, diced
- 1 cup of Caciocavallo Ragusano cheese, grated
- 2 cloves of garlic, minced
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, combine diced tomatoes, minced garlic, and extra virgin olive oil. Season with salt and pepper to taste.
3. Grill bread slices for 1-2 minutes on each side until lightly toasted.
4. Top each slice of bread with the tomato mixture.
5. Sprinkle grated Caciocavallo Ragusano cheese over the tomato mixture.
6. Return the bruschetta to the grill or grill pan and cook for an additional 2-3 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 220
Fat: 11g
Carbohydrates: 22g
Protein: 9g
Sodium: 320mg
Sugar: 2g
Substitutions for ingredients:
- Italian bread can be substituted with French bread or baguette.
- Caciocavallo Ragusano cheese can be substituted with provolone or mozzarella cheese.
- Fresh basil leaves can be substituted with dried basil.
Variations:
- Add sliced black olives or capers to the tomato mixture for a briny flavor.
- Top the bruschetta with thinly sliced prosciutto or salami for a meaty addition.
- Use roasted garlic instead of raw garlic for a milder garlic flavor.
Tips and tricks:
- Brush the bread slices with extra virgin olive oil before grilling for added flavor.
- Make sure the grill or grill pan is hot before grilling the bread slices to ensure a crispy exterior.
- Use a cheese grater to grate the Caciocavallo Ragusano cheese for even melting.
Storage instructions:
Leftover bruschetta 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 or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves for an elegant presentation.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables such as zucchini or eggplant
- Grilled shrimp skewers
Troubleshooting advice:
- If the cheese is not melting, cover the grill or grill pan with a lid to trap the heat and melt the cheese faster.
- If the bread slices are burning, reduce the heat and grill for a shorter amount of time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Caciocavallo Ragusano is a semi-hard cheese that originated in Ragusa, a city in southern Italy. It is made from cow's milk and has a nutty flavor.
Flavor profiles:
This bruschetta has a crispy exterior from the grilled bread, a juicy and tangy flavor from the tomato mixture, and a rich and nutty flavor from the Caciocavallo Ragusano cheese.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner option.
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Region: Italian