Ingredients with Measurements:
- 1 loaf of Italian bread, sliced
- 1/2 cup of Caciotta Misto Pecora cheese, grated
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the grated Caciotta Misto Pecora cheese, minced garlic, and extra-virgin olive oil. Mix well.
3. Place the sliced Italian bread on a baking sheet and brush the cheese mixture on top of each slice.
4. Season with salt and pepper to taste.
5. Bake in the oven for 10-12 minutes or until the bread is crispy and the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes.
7. Garnish with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Total fat: 12g
Saturated fat: 4g
Cholesterol: 15mg
Sodium: 300mg
Total carbohydrates: 18g
Dietary fiber: 1g
Total sugars: 1g
Protein: 6g
Substitutions for ingredients:
- Italian bread can be substituted with French bread or baguette.
- Caciotta Misto Pecora cheese can be substituted with any mild cheese, such as mozzarella or provolone.
Variations:
- Add sliced tomatoes on top of the cheese mixture before baking.
- Add sliced prosciutto or salami on top of the cheese mixture before baking.
- Add chopped olives or sun-dried tomatoes to the cheese mixture before brushing on the bread.
Tips and tricks:
- Make sure to evenly distribute the cheese mixture on each slice of bread for even cooking.
- For a crispier bruschetta, broil the bread for the last minute of cooking.
- Serve immediately for the best texture and flavor.
Storage instructions:
Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the bruschetta in the oven or toaster oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the bruschetta on a platter with fresh basil leaves for garnish.
Garnishes:
Fresh basil leaves
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too thick, add a little more olive oil to thin it out.
- If the bread is burning before the cheese is melted, lower the oven temperature or move the baking sheet to a lower rack.
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 antipasto that originated in central Italy. It is typically made with grilled bread rubbed with garlic and topped with olive oil and salt. The addition of cheese and other toppings is a modern twist on the classic recipe.
Flavor profiles:
The Caciotta Misto Pecora cheese adds a mild and creamy flavor to the bruschetta, while the garlic and olive oil provide a savory and aromatic taste.
Serving suggestions:
Serve the bruschetta as an appetizer or snack before a meal. It can also be served as a light lunch or dinner with a side salad or roasted vegetables.
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Region: Italian