Ingredients with Measurements:
- 1 loaf of Italian bread, sliced
- 1/2 lb. of ciauscolo (Italian salami)
- 1 cup of fig jam
- 1/2 cup of ricotta cheese
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Slice the Italian bread into 1/2 inch thick slices.
3. Grill the bread slices for 1-2 minutes on each side, until they are lightly toasted and have grill marks.
4. Spread a layer of ricotta cheese on each slice of bread.
5. Top the ricotta cheese with a layer of ciauscolo.
6. Spoon a dollop of fig jam on top of the ciauscolo.
7. Sprinkle chopped basil over the top of each bruschetta.
8. Season with salt and pepper to taste.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- Makes 12 bruschetta
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 28g
- Protein: 9g
Substitutions for ingredients:
- Instead of ciauscolo, you can use prosciutto or another type of salami.
- Instead of fig jam, you can use apricot or peach jam.
Variations:
- Add a drizzle of balsamic glaze over the top of each bruschetta.
- Top with sliced fresh figs instead of fig jam.
Tips and tricks:
- Make sure to grill the bread slices until they are lightly toasted and have grill marks for added flavor.
- Use a sharp knife to thinly slice the ciauscolo for easier assembly.
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 the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the bruschetta on a platter and garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Grilled vegetables
Troubleshooting advice:
- If the bread slices are too thick, they may not toast evenly on the grill. Try slicing them thinner for better results.
Food safety advice:
- Make sure to cook the ciauscolo to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Ciauscolo is a type of salami that originated in the Marche region of Italy.
Flavor profiles:
- The salty and savory ciauscolo pairs perfectly with the sweet and tangy fig jam, while the ricotta cheese adds a creamy texture.
Serving suggestions:
- Serve as an appetizer or as part of a charcuterie board.
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Region: Italian