Ingredients with Measurements:
- 1 loaf of Italian bread
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup Caprino di Baceno cheese, crumbled
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Slice the Italian bread into 1/2 inch thick slices.
3. In a mixing bowl, combine olive oil and minced garlic.
4. Brush the garlic oil mixture onto each slice of bread.
5. Place the bread slices on a baking sheet and bake for 10-12 minutes or until lightly toasted.
6. In the same mixing bowl, combine cherry tomatoes, Caprino di Baceno cheese, salt, and pepper.
7. Once the bread slices are toasted, top each slice with the tomato and cheese mixture.
8. Place the baking sheet back in the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh basil leaves and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 290mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Italian bread can be substituted with French bread or baguette.
- Cherry tomatoes can be substituted with diced Roma tomatoes.
- Caprino di Baceno cheese can be substituted with goat cheese or feta cheese.
Variations:
- Add sliced black olives to the tomato and cheese mixture.
- Top with a drizzle of balsamic glaze for added flavor.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to brush the garlic oil mixture onto each slice of bread evenly to ensure even toasting.
- Use a good quality olive oil for the best flavor.
- If the cheese is not melted enough, broil for an additional 1-2 minutes.
Storage instructions:
Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the bruschetta in a preheated 375°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Serve the bruschetta on a platter with fresh basil leaves for garnish.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the bread slices are not toasting evenly, rotate the baking sheet halfway through baking.
- If the cheese is melting too quickly, reduce the oven temperature to 350°F.
Food safety advice:
Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta originated in Italy and was traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt. It has since evolved to include a variety of toppings such as tomatoes, cheese, and herbs.
Flavor profiles:
The Caprino di Baceno and Tomato Bruschetta has a combination of tangy and savory flavors from the cheese and tomatoes, and a hint of garlic from the bread.
Serving suggestions:
Serve the bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian