Ingredients with Measurements:
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 garlic clove, peeled and halved
- 8 ounces Caciotta Campana cheese, sliced
- 2 medium tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet and brush each slice with olive oil.
3. Rub the garlic halves over the oiled bread slices.
4. Bake the bread slices for 8-10 minutes or until they are golden brown and crispy.
5. Remove the bread slices from the oven and let them cool for a few minutes.
6. Top each bread slice with a slice of Caciotta Campana cheese.
7. In a small bowl, combine the diced tomatoes, chopped basil, salt, and pepper.
8. Spoon the tomato mixture over the cheese-topped bread slices.
9. Return the baking sheet to the oven and bake for another 5-7 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-17 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 210mg
Total carbohydrates: 9g
Dietary fiber: 1g
Total sugars: 1g
Protein: 5g
Substitutions for ingredients:
- Baguette: Any crusty bread can be used as a substitute.
- Caciotta Campana cheese: Any mild, creamy cheese such as Brie or Camembert can be used as a substitute.
- Tomatoes: Sun-dried tomatoes or roasted red peppers can be used as a substitute.
- Basil: Any fresh herb such as parsley or thyme can be used as a substitute.
Variations:
- Add a drizzle of balsamic glaze over the crostini before serving.
- Top the crostini with sliced prosciutto or salami for added protein.
- Use different types of cheese such as goat cheese or feta cheese for a different flavor.
- Add sliced olives or capers to the tomato mixture for added flavor.
Tips and tricks:
- Make sure to slice the baguette into even slices to ensure even cooking.
- Use a pastry brush to evenly distribute the olive oil on the bread slices.
- Let the crostini cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the crostini, place them on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the crostini on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, balsamic glaze, sliced olives, or capers.
Pairings:
Pair the crostini with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the crostini with a side salad or a bowl of soup for a complete meal.
Troubleshooting advice:
- If the crostini are not crispy enough, bake them for a few more minutes until they are golden brown and crispy.
- If the cheese is not melting, place the crostini under the broiler for a few minutes until the cheese is melted and bubbly.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination.
Food history:
Caciotta Campana is a type of cheese that originated in the Campania region of Italy. It is a mild, creamy cheese that is often used in Italian cuisine.
Flavor profiles:
The crostini has a crispy, garlicky bread base topped with creamy, mild Caciotta Campana cheese and fresh, juicy tomatoes. The basil adds a fresh, herbaceous flavor to the dish.
Serving suggestions:
Serve the crostini as an appetizer or a light lunch.
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Region: Italian