Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into 1/2 inch thick pieces
- 1/2 cup of sun-dried tomatoes, chopped
- 1/2 cup of Caciotta di Asiago cheese, grated
- 1/4 cup of extra virgin olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped sun-dried tomatoes, grated Caciotta di Asiago cheese, minced garlic, and extra virgin olive oil. Mix well.
3. Arrange the sliced bread on a baking sheet and brush each slice with the tomato and cheese mixture.
4. Sprinkle salt and pepper on top of each slice.
5. Bake in the preheated oven for 10-12 minutes or until the bread is crispy and the cheese is melted.
6. Remove from the oven and let it cool for a few minutes.
7. Garnish with fresh basil leaves and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 18g
Protein: 6g
Sodium: 280mg
Substitutions for ingredients:
- Instead of Caciotta di Asiago cheese, you can use any other type of cheese that melts well, such as mozzarella or provolone.
- If you don't have sun-dried tomatoes, you can use fresh tomatoes instead.
Variations:
- You can add other toppings to the bruschetta, such as sliced olives, chopped onions, or roasted red peppers.
- You can also use different types of bread, such as sourdough or French bread.
Tips and tricks:
- To make the bread extra crispy, you can toast it in the oven for a few minutes before adding the tomato and cheese mixture.
- If you want to make this recipe ahead of time, you can prepare the tomato and cheese mixture and store it in the refrigerator until you're ready to use it.
Storage instructions:
- Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the bruschetta, place it on a baking sheet and bake in the oven at 375°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 bruschetta pairs well with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- A simple green salad or a bowl of soup would make a great side dish for this bruschetta.
Troubleshooting advice:
- If the bread is not crispy enough, you can toast it in the oven for a few minutes before adding the tomato and cheese mixture.
Food safety advice:
- Make sure to store any leftover bruschetta in the refrigerator and consume it within 2 days.
Food history:
- Bruschetta is a traditional Italian appetizer that originated in central Italy. It was originally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
- This bruschetta has a savory and slightly tangy flavor from the sun-dried tomatoes and Caciotta di Asiago cheese.
Serving suggestions:
- Serve this bruschetta as an appetizer at your next dinner party or as a light lunch or snack.
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Region: Italian