Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, chopped
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup Killeen goat cheese, crumbled
- Salt and pepper, to taste
- 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 baguette slices on a baking sheet and brush each slice with olive oil.
3. Bake the baguette slices for 8-10 minutes or until they are golden brown and crispy.
4. In a mixing bowl, combine the sun-dried tomatoes, Kalamata olives, garlic, and a pinch of salt and pepper.
5. Spread the tomato mixture evenly over each baguette slice.
6. Sprinkle the crumbled Killeen goat cheese over the tomato mixture.
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 from the oven and let cool for a few minutes.
9. Garnish with chopped fresh basil leaves and serve.
Time:
Preparation time: 15 minutes
Cooking time: 15-17 minutes
Temperature:
375°F
Serving size:
Makes 12-15 bruschetta slices
Nutritional information:
Calories: 150
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 250mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Kalamata olives can be substituted with any other type of olives.
- Killeen goat cheese can be substituted with any other type of goat cheese.
Variations:
- Add roasted red peppers or artichoke hearts to the tomato mixture.
- Use feta cheese instead of goat cheese.
- Top with a drizzle of balsamic glaze.
Tips and tricks:
- Make sure to brush the baguette slices with olive oil to prevent them from becoming soggy.
- Don't over-bake the bruschetta or the cheese will become tough and chewy.
- Use a good quality extra-virgin olive oil 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 on a baking sheet and bake in a 350°F oven 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:
Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or grilled vegetables.
Troubleshooting advice:
If the cheese isn't melting, place the bruschetta under the broiler for a few minutes until the cheese is melted and bubbly.
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 traditionally consists of grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
This bruschetta is savory and tangy with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve as an appetizer or as a light lunch or dinner.
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