Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into 1-inch thick pieces
- 1/2 cup of extra-virgin olive oil
- 2 garlic cloves, peeled and halved
- 4 oz of Caciotta del Monte Lazzarina cheese, thinly sliced
- 4 oz of prosciutto, thinly sliced
- 1/4 cup of fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan over medium-high heat.
2. Brush both sides of the bread slices with olive oil and season with salt and pepper.
3. Grill the bread slices for 2-3 minutes on each side until golden brown and crispy.
4. Rub the garlic cloves on one side of each bread slice.
5. Top each bread slice with a few slices of Caciotta del Monte Lazzarina cheese and prosciutto.
6. Sprinkle chopped basil leaves on top of the cheese and prosciutto.
7. Drizzle with a little more olive oil and season with salt and pepper to taste.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
Makes 8-10 bruschetta
Nutritional information:
Calories per serving: 240
Total fat: 16g
Saturated fat: 5g
Cholesterol: 25mg
Sodium: 450mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Any type of crusty bread can be used instead of Italian bread.
- Fontina or Gouda cheese can be substituted for Caciotta del Monte Lazzarina cheese.
- Cooked bacon or ham can be substituted for prosciutto.
- Parsley or oregano can be substituted for basil.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese and prosciutto.
- Drizzle balsamic glaze or honey on top of the bruschetta.
- Top with a fried egg for a breakfast version of this dish.
Tips and tricks:
- Make sure to brush both sides of the bread with olive oil to prevent it from sticking to the grill.
- Use a sharp knife to thinly slice the cheese and prosciutto.
- If using a grill pan, make sure it is well-oiled before grilling the bread.
Storage instructions:
Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the bruschetta in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
This dish 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
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the bread slices are too thick, they may not cook through in the middle. Adjust the cooking time accordingly.
- If the cheese is not melting, place the bruschetta under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the bread and prosciutto to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover bruschetta in the refrigerator within 2 hours of cooking.
Food history:
Bruschetta is a traditional Italian dish that originated in central Italy. It was originally made with grilled bread rubbed with garlic and topped with olive oil and salt. Today, there are many variations of bruschetta, including this version with Caciotta del Monte Lazzarina and prosciutto.
Flavor profiles:
This dish has a combination of salty and savory flavors from the prosciutto and cheese, balanced by the sweetness of the basil and olive oil.
Serving suggestions:
Serve this dish as an appetizer or as a light lunch or dinner.
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Region: Italian