Ingredients with Measurements:
- 1 loaf of Italian bread, sliced
- 1 cup of ciccioli, chopped
- 1 can of artichoke hearts, drained and chopped
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the bread slices on a baking sheet and brush them with olive oil.
3. Bake the bread slices in the oven for 5-7 minutes or until they are lightly toasted.
4. In a mixing bowl, combine the chopped ciccioli, artichoke hearts, minced garlic, salt, and pepper.
5. Spoon the ciccioli and artichoke mixture onto the toasted bread slices.
6. Sprinkle the grated Parmesan cheese over the top of the bruschetta.
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 bruschetta from the oven and sprinkle with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Temperature:
375°F
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 220
Fat: 14g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 500mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Instead of ciccioli, you can use bacon or pancetta.
- Instead of artichoke hearts, you can use roasted red peppers or sun-dried tomatoes.
Variations:
- Add a layer of sliced fresh mozzarella cheese on top of the ciccioli and artichoke mixture before sprinkling with Parmesan cheese.
- Drizzle balsamic glaze over the top of the bruschetta before serving.
Tips and tricks:
- If you can't find ciccioli, you can substitute with pork cracklings or pork rinds.
- For a more intense garlic flavor, rub the toasted bread slices with a cut garlic clove before topping with the ciccioli and artichoke mixture.
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 on a baking sheet and bake in a 375°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh parsley or basil leaves.
Garnishes:
Fresh parsley or basil leaves.
Pairings:
This bruschetta pairs well with a crisp white wine or a light beer.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the bread slices are too thick, they may not toast evenly. Try slicing them thinner or toasting them for a longer time.
- If the bruschetta is too dry, drizzle a little extra olive oil over the top before serving.
Food safety advice:
Make sure to cook the ciccioli and artichoke mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Bruschetta is a traditional Italian appetizer that dates back to ancient Rome. The word "bruschetta" comes from the Italian word "bruscare," which means "to roast over coals." Ciccioli is a type of Italian cured pork that is made from the leftover bits of pork fat and skin.
Flavor profiles:
This bruschetta has a savory and salty flavor from the ciccioli and Parmesan cheese, balanced by the tangy and slightly sweet flavor of the artichoke hearts.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian