Ingredients with Measurements:
- 1 loaf of Italian bread, sliced
- 1/2 cup of Gineprino olives, pitted and chopped
- 1 cup of marinated artichoke hearts, drained and chopped
- 1/4 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and black pepper, to taste
- 1/4 cup of grated Parmesan cheese
- Fresh basil leaves, chopped, for garnish
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
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 for 5-7 minutes, or until lightly toasted.
4. In a mixing bowl, combine the Gineprino olives, artichoke hearts, garlic, red pepper flakes, salt, and black pepper.
5. Spoon the olive and artichoke mixture onto the toasted bread slices.
6. Sprinkle the grated Parmesan cheese over the top of each 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 garnish with chopped basil leaves.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Temperature:
375°F
Serving size:
This recipe makes 8-10 bruschetta.
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 4g
Sodium: 250mg
Substitutions for ingredients:
- Kalamata olives can be used instead of Gineprino olives.
- Sun-dried tomatoes can be used instead of artichoke hearts.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped tomatoes to the olive and artichoke mixture.
- Top the bruschetta with sliced prosciutto before baking.
- Use goat cheese instead of Parmesan cheese.
Tips and Tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- Use a serrated knife to slice the bread for easier cutting.
- Use a garlic press to mince the garlic for a finer texture.
Storage Instructions:
Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat the bruschetta, place them on a baking sheet and bake 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.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a crisp white wine, such as Pinot Grigio.
Suggested Side Dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the bread slices are too thick, they may not toast properly. Use a serrated knife to slice the bread thinly.
- If the bruschetta are not crispy enough, bake them for an additional 1-2 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the food.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Bruschetta is a traditional Italian appetizer that dates back to the 15th century. It was originally made by grilling bread and rubbing it with garlic and olive oil.
Flavor Profiles:
This bruschetta is savory and tangy, with a hint of spice from the red pepper flakes.
Serving Suggestions:
Serve this bruschetta as an appetizer at a dinner party or as a light lunch with a side salad.
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Region: Italian