Ingredients with Measurements:
- 4 slices of sourdough bread
- 2 cloves of garlic, peeled and halved
- 2 ripe tomatoes, diced
- 1/4 cup of Knockalara Sheep's Cheese, crumbled
- 1 tablespoon of extra-virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves, chopped
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. Brush both sides of the sourdough bread slices with olive oil.
3. Grill the bread slices for 1-2 minutes on each side until they are toasted and have grill marks.
4. Rub the garlic cloves on one side of each bread slice.
5. In a small bowl, mix together the diced tomatoes, crumbled Knockalara Sheep's Cheese, and chopped basil leaves.
6. Season the tomato mixture with salt and pepper to taste.
7. Spoon the tomato mixture onto the garlic-rubbed side of each bread slice.
8. Drizzle a little extra-virgin olive oil over the top of each bruschetta.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 4-6 minutes
Temperature:
Grill pan or outdoor grill preheated to medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 8g
Carbohydrates per serving: 20g
Protein per serving: 7g
Substitutions for ingredients:
- Sourdough bread can be substituted with any crusty bread.
- Knockalara Sheep's Cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced black olives to the tomato mixture.
- Top each bruschetta with a slice of prosciutto.
- Use roasted garlic instead of raw garlic for a milder flavor.
Tips and tricks:
- Make sure to brush both sides of the bread slices with olive oil to prevent them from sticking to the grill.
- Don't overcook the bread slices, as they can become too hard and difficult to eat.
- Use fresh, ripe tomatoes for the best flavor.
Storage instructions:
Bruschetta is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the bruschetta in a preheated oven at 350°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 or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the bread slices are sticking to the grill, brush them with a little more olive oil.
- If the tomato mixture is too watery, drain off any excess liquid before spooning it onto the bread slices.
Food safety advice:
Make sure to wash your hands and all ingredients before preparing this recipe. Keep perishable ingredients refrigerated until ready to use.
Food history:
Bruschetta is a traditional Italian appetizer that dates back to the 15th century. It was originally made with stale bread that was rubbed with garlic and topped with olive oil and salt. Today, bruschetta has evolved to include a variety of toppings such as tomatoes, cheese, and herbs.
Flavor profiles:
This bruschetta has a savory and tangy flavor from the Knockalara Sheep's Cheese and diced tomatoes. The fresh basil adds a bright and herbaceous note.
Serving suggestions:
Serve this bruschetta as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Irish