Ingredients with Measurements:
- 4 slices of rustic bread
- 1/2 cup of Caciotta del Montefeltro cheese, grated
- 1 cup of arugula leaves
- 1 garlic clove, peeled and halved
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven or toaster oven to 375°F.
2. In a mixing bowl, combine the grated Caciotta del Montefeltro cheese, arugula leaves, and olive oil. Mix well.
3. Rub the garlic clove halves on both sides of each bread slice.
4. Place the bread slices on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden brown.
5. Remove the bread slices from the oven and top each with the cheese and arugula mixture.
6. Season with salt and pepper to taste.
7. Return the bruschetta to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 14g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 320mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Caciotta del Montefeltro cheese can be substituted with any other mild, semi-soft cheese such as Fontina or Gouda.
- Arugula leaves can be substituted with spinach or mixed greens.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the cheese and arugula mixture for added flavor and color.
- Top the bruschetta with a fried or poached egg for a breakfast twist.
Tips and tricks:
- Use a good quality rustic bread for the best texture and flavor.
- Make sure to rub the garlic clove on the bread slices to infuse them with garlic flavor without overwhelming the other ingredients.
- Don't over-bake the bruschetta or the cheese will become tough and chewy.
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 on a baking sheet and bake in a preheated 375°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh arugula leaves and a drizzle of balsamic glaze.
Garnishes:
Fresh arugula leaves, chopped fresh herbs such as basil or parsley, balsamic glaze, or a sprinkle of red pepper flakes.
Pairings:
This bruschetta pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve this bruschetta with a side salad or a bowl of soup for a complete meal.
Troubleshooting advice:
If the cheese is not melting properly, try broiling the bruschetta for a minute or two to help melt the cheese.
Food safety advice:
Make sure to store leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Caciotta del Montefeltro is a semi-soft cheese from the Montefeltro region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
This bruschetta has a combination of savory, nutty flavors from the cheese and a peppery bite from the arugula.
Serving suggestions:
Serve this bruschetta as an appetizer or a light lunch.
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