Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 oz Caprino di Demonte cheese, crumbled
- 1/4 cup chopped fresh basil
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Small saucepan
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, heat the olive oil, garlic powder, and salt over low heat for 5 minutes.
3. Brush the baguette slices with the garlic oil mixture and place them on a baking sheet.
4. Bake the baguette slices for 10-12 minutes, or until they are golden brown and crispy.
5. In a mixing bowl, combine the crumbled Caprino di Demonte cheese, chopped basil, sun-dried tomatoes, and kalamata olives.
6. Top each baguette slice with a spoonful of the cheese mixture.
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. Serve the Caprino di Demonte crostini warm.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12-15 crostini
Nutritional information:
Calories per serving: 180
Fat: 12g
Carbohydrates: 13g
Protein: 5g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Caprino di Demonte cheese can be substituted with any soft goat cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Kalamata olives can be substituted with any type of olive.
Variations:
- Add chopped artichoke hearts to the cheese mixture.
- Top the crostini with a drizzle of balsamic glaze.
- Use different herbs, such as thyme or oregano, instead of basil.
Tips and Tricks:
- Make sure to brush the baguette slices generously with the garlic oil mixture to ensure they are flavorful.
- Crumble the cheese into small pieces to make it easier to spread on the crostini.
- If the cheese mixture is too thick, add a tablespoon of olive oil to loosen it up.
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 at 375°F for 5-7 minutes, or until the cheese is melted and bubbly.
Presentation Ideas:
Arrange the crostini on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve the Caprino di Demonte crostini with a glass of red wine, such as Chianti or Pinot Noir.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables, such as zucchini or eggplant
Troubleshooting Advice:
- If the crostini are not crispy enough, bake them for an additional 2-3 minutes.
- If the cheese is not melting, place the crostini under the broiler for 1-2 minutes.
Food Safety Advice:
Make sure to store any leftover crostini in the refrigerator and consume within 2 days.
Food History:
Caprino di Demonte is a soft goat cheese from the Piedmont region of Italy. It is made from the milk of Alpine goats and has a tangy, slightly sweet flavor.
Flavor Profiles:
The Caprino di Demonte crostini has a crispy, garlicky bread base topped with creamy, tangy goat cheese, and flavorful sun-dried tomatoes and olives.
Serving Suggestions:
Serve the Caprino di Demonte crostini as an appetizer at a dinner party or as a snack for a casual gathering.
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Region: Italian