Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/4 cup olive oil
- 1 can artichoke hearts, drained and chopped
- 1/2 cup Casciotta di Urbino cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush both sides of the baguette slices 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 mixing bowl, combine the chopped artichoke hearts, Casciotta di Urbino cheese, Parmesan cheese, and chopped parsley. Mix well.
5. Season the mixture with salt and pepper to taste.
6. Spoon the artichoke and cheese mixture onto the toasted baguette slices.
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: 15 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
This recipe makes 12-15 crostini.
Nutritional information:
Calories: 120
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 200mg
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Instead of Casciotta di Urbino cheese, you can use another mild, soft cheese such as ricotta or goat cheese.
- If you don't have fresh parsley, you can use dried parsley or another fresh herb such as basil or thyme.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the artichoke and cheese mixture for extra flavor.
- Top the crostini with a drizzle of balsamic glaze or honey for a sweet and tangy twist.
Tips and tricks:
- Make sure to slice the baguette evenly so that the crostini cook evenly.
- Don't overcrowd the baking sheet when toasting the baguette slices or baking the crostini.
- If the cheese isn't melting as quickly as you'd like, you can broil the crostini for a minute or two to help it along.
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 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the crostini on a platter and garnish with additional chopped parsley or a sprinkle of red pepper flakes.
Garnishes:
Chopped parsley, red pepper flakes, balsamic glaze, honey
Pairings:
This crostini pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
- A bowl of soup such as tomato or minestrone
Troubleshooting advice:
- If the crostini are getting too brown on the bottom, you can flip them halfway through the baking time.
- If the cheese is melting too quickly and becoming too brown, you can cover the crostini with foil for the last few minutes of baking.
Food safety advice:
Make sure to properly store any leftover crostini in the refrigerator and consume within 2 days.
Food history:
Casciotta di Urbino is a soft, creamy cheese from the Marche region of Italy. It has been produced for centuries and is often used in traditional Italian dishes such as pasta and risotto.
Flavor profiles:
The Casciotta di Urbino and artichoke crostini is a combination of creamy, tangy cheese and savory artichokes. The toasted baguette adds a crunchy texture and the Parmesan cheese adds a salty, nutty flavor.
Serving suggestions:
Serve the crostini as an appetizer at a dinner party or as a light lunch or snack.
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Region: Italian