Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 1 cup of Cacioricotta di Bufala cheese, crumbled
- 1/4 cup of extra virgin olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of fresh basil, chopped
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, garlic, salt, and black pepper.
3. Brush the bread slices with the olive oil mixture on both sides.
4. Grill the bread slices for 2-3 minutes on each side until they are lightly toasted and have grill marks.
5. Remove the bread slices from the grill and place them on a serving platter.
6. Sprinkle the crumbled Cacioricotta di Bufala cheese over the top of the bread slices.
7. Garnish with fresh basil.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 220
- Fat: 15g
- Carbohydrates: 15g
- Protein: 7g
- Sugar: 1g
- Sodium: 290mg
Substitutions for ingredients:
- Any type of crusty bread can be used instead of a loaf.
- Pecorino Romano or Parmesan cheese can be used instead of Cacioricotta di Bufala cheese.
- Any type of fresh herb can be used instead of basil.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese.
- Drizzle balsamic glaze over the top of the bruschetta.
- Use a different type of cheese, such as mozzarella or goat cheese.
Tips and tricks:
- Make sure to brush both sides of the bread slices with the olive oil mixture to ensure they are evenly coated.
- Don't overcrowd the grill or grill pan, as this can cause the bread slices to steam instead of grill.
- Use a sharp knife to crumble the cheese into small pieces.
Storage instructions:
- Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the bruschetta, place it in a preheated oven at 350°F for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the bruschetta on a wooden cutting board or rustic platter.
- Garnish with additional fresh herbs or a sprinkle of red pepper flakes.
Garnishes:
- Fresh basil, chopped
- Balsamic glaze
- Sliced tomatoes
- Roasted red peppers
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Mixed greens salad with a balsamic vinaigrette
- Grilled vegetables, such as zucchini or eggplant
- Italian pasta salad
Troubleshooting advice:
- If the bread slices are burning or cooking too quickly, reduce the heat on the grill or grill pan.
- If the cheese is not melting, place the bruschetta under the broiler for 1-2 minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw garlic to prevent the spread of bacteria.
- Store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
- Cacioricotta di Bufala is a type of Italian cheese made from the milk of water buffalo.
- Bruschetta originated in Italy and is traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
- The Cacioricotta di Bufala cheese has a tangy and slightly salty flavor, which pairs well with the garlic and olive oil on the bread.
Serving suggestions:
- Serve as an appetizer or as part of a larger Italian-themed meal.
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