Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Formatge Mallorquí cheese, crumbled
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of fresh parsley, chopped
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped artichoke hearts, crumbled Formatge Mallorquí cheese, minced garlic, olive oil, salt, and black pepper. Mix well.
3. Arrange the bread slices on a baking sheet and brush them with olive oil.
4. Top each bread slice with the artichoke and cheese mixture.
5. Bake the bruschetta in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
6. Once done, remove the bruschetta from the oven and sprinkle them with fresh parsley.
7. Serve warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 190
Fat: 11g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 360mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- You can use any type of cheese that melts well instead of Formatge Mallorquí cheese.
- You can use canned or fresh artichokes.
Variations:
- You can add chopped tomatoes or roasted red peppers to the artichoke and cheese mixture.
- You can top the bruschetta with a drizzle of balsamic glaze.
Tips and tricks:
- Make sure to brush the bread slices with olive oil to prevent them from getting soggy.
- You can make the artichoke and cheese mixture ahead of time and store it in the fridge until ready to use.
- You can also toast the bread slices before adding the toppings for extra crunch.
Storage instructions:
Leftover bruschetta can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
To reheat the bruschetta, place them in the oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
This bruschetta pairs well with a crisp white wine or a light beer.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the cheese is not melting, you can broil the bruschetta for a minute or two until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the fridge within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Formatge Mallorquí is a traditional cheese from the Balearic Islands in Spain. It is made from cow's milk and has a mild, slightly tangy flavor.
Flavor profiles:
This bruschetta has a savory and slightly tangy flavor from the artichokes and Formatge Mallorquí cheese.
Serving suggestions:
Serve this bruschetta as an appetizer or a light lunch.
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Region: Spanish