Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup Formaggio di Montagna cheese, grated
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/4 cup olive oil
- 1 garlic clove, minced
- 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 grated Formaggio di Montagna cheese, chopped artichoke hearts, minced garlic, olive oil, salt, and pepper. Mix well.
3. Arrange the sliced baguette on a baking sheet and brush each slice with olive oil.
4. Spoon the cheese and artichoke mixture onto each slice of bread.
5. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes.
7. Garnish with fresh basil leaves and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
This recipe makes 12-15 bruschetta slices.
Nutritional information:
Calories per serving: 130
Total fat: 8g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 240mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugars: 1g
Protein: 4g
Substitutions for ingredients:
- Formaggio di Montagna cheese can be substituted with any other type of hard cheese such as Parmesan or Romano.
- Marinated artichoke hearts can be substituted with fresh or frozen artichoke hearts.
Variations:
- Add chopped sun-dried tomatoes to the cheese and artichoke mixture for an extra burst of flavor.
- Top each bruschetta slice with a slice of fresh tomato before baking.
- Substitute the baguette with sourdough or ciabatta bread.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping to avoid a soggy bruschetta.
- For a crispier bruschetta, broil the slices for the last minute of baking.
- Serve the bruschetta warm for the best flavor.
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 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 slices on a platter and garnish with fresh basil leaves for a beautiful presentation.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve this bruschetta with a simple green salad or roasted vegetables for a complete meal.
Troubleshooting advice:
If the cheese is not melting, try broiling the bruschetta for the last minute of baking.
Food safety advice:
Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta is a traditional Italian appetizer that originated in central Italy. It is typically made with grilled bread rubbed with garlic and topped with tomatoes, olive oil, and salt.
Flavor profiles:
This bruschetta has a savory and slightly tangy flavor from the Formaggio di Montagna cheese and marinated artichoke hearts.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian