Ingredients with Measurements:
- 1 baguette, sliced
- 1/2 cup Caprino dell'Aspromonte cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the crumbled Caprino dell'Aspromonte cheese, chopped sun-dried tomatoes, minced garlic, olive oil, salt, and pepper.
3. Slice the baguette into 1/2 inch thick slices and arrange them on a baking sheet.
4. Spoon the cheese mixture onto each slice of bread.
5. Bake the bruschetta in the oven for 10-12 minutes, or until the bread is crispy and the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 120
Fat: 6g
Protein: 4g
Carbohydrates: 13g
Fiber: 1g
Sugar: 1g
Sodium: 220mg
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Caprino dell'Aspromonte cheese can be substituted with any soft goat cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add chopped olives or artichoke hearts to the cheese mixture for added flavor.
- Top the bruschetta with arugula or other greens for a fresh twist.
- Drizzle balsamic glaze over the bruschetta for a sweet and tangy flavor.
Tips and tricks:
- To make the bruschetta ahead of time, prepare the cheese mixture and store it in the refrigerator until ready to use.
- Use a serrated knife to slice the baguette for easier cutting.
- Brush the bread with olive oil before baking for a crispier texture.
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 in a toaster oven or 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 for a colorful and appetizing presentation.
Garnishes:
Fresh basil leaves
Pairings:
- Serve the bruschetta as an appetizer before a pasta or meat dish.
- Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables such as asparagus or zucchini
Troubleshooting advice:
- If the bread is not crispy enough, place it under the broiler for a few minutes.
- If the cheese mixture is too thick, add a splash of olive oil to thin it out.
Food safety advice:
- Make sure to wash your hands and any utensils used in the preparation of the bruschetta to prevent contamination.
- Store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta originated in Italy as a way to use up stale bread. It is traditionally topped with tomatoes, garlic, and olive oil, but can be made with a variety of toppings.
Flavor profiles:
The Caprino dell'Aspromonte cheese adds a tangy and creamy flavor to the bruschetta, while the sun-dried tomatoes add a sweet and savory note.
Serving suggestions:
Serve the bruschetta as an appetizer at a dinner party or as a light lunch with a side salad.
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Region: Italian