Ingredients with Measurements:
- 1 loaf of crusty bread, sliced into 1/2 inch thick pieces
- 1/2 cup of extra virgin olive oil
- 1/2 cup of Caciotta Sarda cheese, grated
- 1/2 cup of roasted red peppers, sliced
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the bread slices on a baking sheet and brush each slice with olive oil.
3. Bake the bread slices in the oven for 8-10 minutes or until lightly toasted.
4. In a mixing bowl, combine the grated Caciotta Sarda cheese, sliced roasted red peppers, minced garlic, salt, and pepper.
5. Spread the cheese and pepper mixture onto each toasted bread slice.
6. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
7. Remove the crostini from the oven and garnish with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15-17 minutes
Temperature:
375°F
Serving size:
This recipe makes 12 crostini.
Nutritional information:
Calories: 180
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 260mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Caciotta Sarda cheese can be substituted with any mild, semi-soft cheese such as Fontina or Gouda.
- Roasted red peppers can be substituted with sun-dried tomatoes or marinated artichoke hearts.
Variations:
- Add sliced black olives or capers to the cheese and pepper mixture for a briny flavor.
- Top the crostini with a drizzle of balsamic glaze for a sweet and tangy finish.
Tips and tricks:
- Make sure to slice the bread evenly to ensure even toasting.
- Use a pastry brush to evenly distribute the olive oil on each bread slice.
- For a crispier crostini, broil the bread slices for the last 1-2 minutes of baking.
Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the crostini on a baking sheet and bake in a 350°F oven 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
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Grilled vegetables such as zucchini or eggplant
Troubleshooting advice:
- If the cheese and pepper mixture is too thick, add a tablespoon of olive oil to thin it out.
- If the crostini are not toasting evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to store any leftover crostini in the refrigerator and consume within 2 days.
Food history:
Caciotta Sarda is a semi-soft cheese from the island of Sardinia in Italy. It is made from sheep's milk and has a mild, nutty flavor.
Flavor profiles:
The crostini has a crispy, toasted bread base with a creamy, melted cheese and pepper topping. The flavors are mild and nutty with a hint of sweetness from the roasted red peppers.
Serving suggestions:
Serve the crostini as an appetizer or as a light lunch or dinner.
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Region: Italian