Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into 1-inch thick pieces
- 1/2 cup of olive oil
- 2 cloves of garlic, minced
- 1 cup of Formaggio Pressato cheese, grated
- 1/2 cup of roasted red peppers, diced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the olive oil and minced garlic. Mix well.
3. Brush the bread slices with the garlic-infused olive oil and place them on a baking sheet.
4. Bake the bread slices in the preheated oven for 5-7 minutes or until they are lightly toasted.
5. Remove the baking sheet from the oven and sprinkle the grated Formaggio Pressato cheese over the bread slices.
6. Add the diced roasted red peppers on top of the cheese.
7. Season with salt and pepper to taste.
8. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
9. Remove the baking sheet from the oven and let the bruschetta cool for a few minutes.
10. Garnish with fresh basil leaves and serve.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 290
Total fat: 20g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 420mg
Total carbohydrates: 19g
Dietary fiber: 1g
Sugars: 1g
Protein: 8g
Substitutions for ingredients:
- Italian bread can be substituted with French bread or baguette.
- Formaggio Pressato cheese can be substituted with Parmesan cheese or Asiago cheese.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh tomatoes.
Variations:
- Add sliced black olives or capers for a salty twist.
- Top the bruschetta with sliced prosciutto or salami for a meaty option.
- Drizzle balsamic glaze over the bruschetta for a tangy flavor.
Tips and tricks:
- Use a cheese grater to grate the Formaggio Pressato cheese for a more even distribution.
- Make sure to dice the roasted red peppers into small pieces for easy eating.
- If you prefer a softer bread, brush the bread slices with olive oil and garlic and let them sit for a few minutes before baking.
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 the slices on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves for a colorful presentation.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Mixed green salad
- Grilled vegetables
- Tomato soup
Troubleshooting advice:
- If the cheese is not melting, try broiling the bruschetta for a few minutes until the cheese is bubbly and golden brown.
- If the bread is too hard, brush the slices with olive oil and garlic and let them sit for a few minutes before baking.
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. Over time, the recipe has evolved to include a variety of toppings such as tomatoes, cheese, and cured meats.
Flavor profiles:
This bruschetta has a savory and slightly salty flavor from the Formaggio Pressato cheese and roasted red peppers. The garlic-infused olive oil adds a subtle garlic flavor to the bread.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian