Ingredients with Measurements:
- 1 loaf of crusty Italian bread, sliced into 1/2 inch thick pieces
- 1/2 cup of Caciotta Campana cheese, grated
- 1/2 cup of roasted red peppers, chopped
- 2 tablespoons of extra virgin olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. In a mixing bowl, combine the grated Caciotta Campana cheese, chopped roasted red peppers, minced garlic, and extra virgin olive oil. Mix well.
3. Place the sliced bread on a baking sheet and brush each slice with extra virgin olive oil.
4. Spoon the cheese and pepper mixture onto each slice of bread.
5. Season with salt and pepper to taste.
6. Bake in the preheated oven for 10-12 minutes or until the bread is crispy and the cheese is melted and bubbly.
7. Remove from the oven and garnish with fresh basil leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories per serving: 210
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 400mg
- Total carbohydrates: 23g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 7g
Substitutions for ingredients:
- Caciotta Campana cheese can be substituted with any other soft cheese such as Brie or Camembert.
- Roasted red peppers can be substituted with sun-dried tomatoes or marinated artichokes.
Variations:
- Add sliced black olives or capers to the cheese and pepper mixture for a salty twist.
- Top with sliced prosciutto or salami for a meaty addition.
Tips and tricks:
- Make sure to brush each slice of bread with extra virgin olive oil to prevent it from becoming soggy.
- Use a cheese grater to grate the Caciotta Campana cheese for a finer texture.
- Serve the bruschetta warm for the best flavor.
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 on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the bruschetta on a wooden board or platter for a rustic look.
- Garnish with fresh basil leaves for a pop of color.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Italian salad with mixed greens, cherry tomatoes, and balsamic vinaigrette.
- Grilled vegetables such as zucchini or eggplant.
Troubleshooting advice:
- If the bread becomes too crispy, reduce the baking time or lower the oven temperature.
Food safety advice:
- Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
- Bruschetta is a traditional Italian appetizer that originated in central Italy. It is typically made with toasted bread rubbed with garlic and topped with tomatoes, olive oil, and salt.
Flavor profiles:
- The Caciotta Campana cheese adds a creamy and slightly tangy flavor to the bruschetta, while the roasted red peppers add a sweet and smoky flavor.
Serving suggestions:
- Serve as an appetizer before a pasta or pizza dinner.
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Region: Italian