Ingredients with Measurements:
- 1 baguette, sliced into 1/4-inch thick rounds
- 1/4 cup olive oil
- 1/2 cup Caciotta di Asiago cheese, grated
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush each baguette slice with olive oil and place them on a baking sheet.
3. Bake the baguette slices for 8-10 minutes or until they are lightly toasted.
4. In a small bowl, mix together the grated Caciotta di Asiago cheese, chopped roasted red peppers, and chopped basil leaves.
5. Season the mixture with salt and pepper to taste.
6. Spoon the cheese mixture onto each baguette slice.
7. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Remove the crostini from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-17 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories: 130
Fat: 8g
Carbohydrates: 11g
Protein: 4g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Caciotta di Asiago cheese can be substituted with any mild, semi-soft cheese.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh cherry tomatoes.
- Basil can be substituted with any fresh herb such as parsley or thyme.
Variations:
- Add a drizzle of balsamic glaze on top of the crostini before serving.
- Top the crostini with sliced prosciutto or salami for a meatier version.
- Add a dollop of pesto on top of the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to slice the baguette into even rounds for even toasting.
- Don't overcrowd the baking sheet when toasting the baguette slices.
- Use a microplane grater to grate the cheese finely for better melting.
- Serve the crostini warm for the best flavor.
Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the crostini, place them on a baking sheet and bake in a preheated oven at 375°F 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 or a drizzle of balsamic glaze.
Pairings:
Pair the crostini with a glass of red wine or a light salad.
Suggested side dishes:
Serve the crostini with a side of marinated olives or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting, try broiling the crostini for a few minutes until the cheese is bubbly.
- If the baguette slices are too thin, they may burn quickly in the oven.
Food safety advice:
Make sure to store any leftover crostini in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Crostini is a traditional Italian appetizer that dates back to the Middle Ages. It was originally made with stale bread that was toasted and topped with various ingredients.
Flavor profiles:
The Caciotta di Asiago and roasted red pepper crostini is a savory and slightly sweet appetizer with a creamy cheese filling and a tangy roasted red pepper topping.
Serving suggestions:
Serve the crostini as an appetizer before a meal or as a light snack.
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