Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into 1/2 inch thick pieces
- 1/2 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 4 medium-sized tomatoes, diced
- 1/4 cup of fresh basil leaves, chopped
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 ounces of Caciocavallo di Godrano cheese, sliced
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the olive oil and minced garlic.
3. Brush the bread slices with the garlic-infused olive oil and place them on the grill or grill pan. Grill for 2-3 minutes on each side, or until lightly toasted.
4. In a medium-sized bowl, mix together the diced tomatoes, chopped basil, salt, and black pepper.
5. Top each grilled bread slice with a few spoonfuls of the tomato mixture.
6. Place a slice of Caciocavallo di Godrano cheese on top of each bruschetta.
7. Return the bruschetta to the grill or grill pan and cook for an additional 2-3 minutes, or until the cheese has melted.
8. Remove the bruschetta from the grill or grill pan and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- Makes 8-10 bruschetta
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 13g
- Protein: 7g
Substitutions for ingredients:
- Italian bread can be substituted with French bread or baguette.
- Caciocavallo di Godrano cheese can be substituted with provolone or mozzarella cheese.
Variations:
- Add sliced prosciutto or salami on top of the tomato mixture for a meatier version.
- Substitute the diced tomatoes with sun-dried tomatoes for a more intense flavor.
Tips and tricks:
- Make sure to brush the bread slices with enough garlic-infused olive oil to prevent them from drying out on the grill.
- Use a spatula to carefully transfer the bruschetta from the grill or grill pan to the serving platter.
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 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the bruschetta on a large platter and garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a glass of Chianti or Pinot Grigio.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables
Troubleshooting advice:
- If the bread slices are burning too quickly on the grill, reduce the heat to medium.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before handling any food.
- 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 olive oil and salt.
Flavor profiles:
- The bruschetta has a combination of savory and sweet flavors from the garlic-infused olive oil, diced tomatoes, and fresh basil. The Caciocavallo di Godrano cheese adds a creamy and slightly tangy flavor.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
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Region: Italian