Ingredients with Measurements:
- 4 slices of sourdough bread
- 2 cloves of garlic, peeled and halved
- 2 medium-sized tomatoes, diced
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of grated Caciocavallo del Monaco cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill over medium-high heat.
2. Brush both sides of the sourdough bread slices with olive oil and grill for 2-3 minutes on each side or until grill marks appear.
3. Rub the garlic halves on one side of each grilled bread slice.
4. In a bowl, mix together the diced tomatoes, 1/4 cup of olive oil, salt, and pepper.
5. Spoon the tomato mixture onto the garlic-rubbed side of each bread slice.
6. Sprinkle the grated Caciocavallo del Monaco cheese on top of the tomato mixture.
7. Place the bruschetta back on the grill and cook for an additional 2-3 minutes or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for the grill pan or outdoor grill.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 16g
Protein: 7g
Sodium: 250mg
Substitutions for ingredients:
- Sourdough bread can be substituted with any crusty bread.
- Caciocavallo del Monaco cheese can be substituted with provolone or mozzarella cheese.
Variations:
- Add sliced black olives or chopped fresh parsley to the tomato mixture.
- Top the bruschetta with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure to brush the bread slices with olive oil to prevent them from sticking to the grill.
- Use a sharp knife to dice the tomatoes evenly.
- Don't overcrowd the grill pan or outdoor grill to ensure even cooking.
Storage instructions:
The bruschetta is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the bruschetta in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a wooden board or platter for a rustic look.
Garnishes:
Fresh basil leaves or chopped fresh parsley.
Pairings:
Pair the bruschetta with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve the bruschetta with a side salad or grilled vegetables.
Troubleshooting advice:
If the bread slices are too thick, they may not cook evenly on the grill. Use a bread knife to slice the bread thinly.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep perishable ingredients refrigerated until ready to use.
Food history:
Caciocavallo del Monaco is a semi-hard cheese that originated in southern Italy. It is named after the monks who first made it in the 14th century.
Flavor profiles:
The bruschetta has a savory and tangy flavor from the tomatoes and cheese, with a hint of garlic and fresh basil.
Serving suggestions:
Serve the bruschetta as an appetizer or light lunch.
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Region: Italian