Ingredients with Measurements:
- 1 loaf of crusty Italian bread, sliced into 1/2 inch thick pieces
- 2 cups of diced tomatoes
- 1/4 cup of chopped fresh basil
- 1/4 cup of extra virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 ounces of Caciotta del Fermano cheese, sliced
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 medium bowl, combine the diced tomatoes, chopped basil, olive oil, salt, and black pepper. Stir well to combine.
3. Brush each slice of bread with olive oil on both sides.
4. Place the bread slices on the grill or grill pan and cook for 2-3 minutes on each side, until they are lightly toasted and have grill marks.
5. Remove the bread from the grill and place them on a serving platter.
6. Top each slice of bread with a slice of Caciotta del Fermano cheese.
7. Spoon the tomato mixture over the cheese-topped bread slices.
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 serves 4 people.
Nutritional information:
Calories: 360
Fat: 23g
Saturated Fat: 8g
Cholesterol: 30mg
Sodium: 690mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- Caciotta del Fermano cheese can be substituted with any mild, semi-soft cheese such as Fontina or Havarti.
- Fresh basil can be substituted with dried basil.
Variations:
- Add a drizzle of balsamic glaze over the top of the bruschetta for added sweetness.
- Add a sprinkle of red pepper flakes for a spicy kick.
- Top the bruschetta with thinly sliced prosciutto for added saltiness.
Tips and tricks:
- Make sure to brush the bread slices with olive oil to prevent them from sticking to the grill or grill pan.
- Use a sharp knife to slice the Caciotta del Fermano cheese to ensure even slices.
- Serve the bruschetta immediately after topping with the tomato mixture to prevent the bread from becoming soggy.
Storage instructions:
The bruschetta is best served immediately and should not be stored.
Reheating instructions:
The bruschetta should not be reheated.
Presentation ideas:
Arrange the bruschetta on a large serving platter and garnish with additional fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Mixed green salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the bread slices are sticking to the grill or grill pan, brush them with more olive oil.
- If the cheese is not melting, place the bruschetta under the broiler for a few minutes.
Food safety advice:
Make sure to wash your hands and all produce before preparing the recipe.
Food history:
Bruschetta originated in Italy and traditionally consists of grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
This bruschetta has a combination of tangy, sweet, and savory flavors.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
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