Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup of pitted Kalamata olives
- 1/2 cup of pitted green olives
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of grated Manchego cheese
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the olives, garlic, and extra-virgin olive oil until the mixture is finely chopped.
3. Add the chopped parsley and pulse again until everything is well combined.
4. Season the olive tapenade with salt and pepper to taste.
5. Arrange the sliced baguette on a baking sheet and brush each slice with a little bit of olive oil.
6. Bake the baguette slices in the preheated oven for 5-7 minutes, or until they are lightly toasted.
7. Remove the baguette slices from the oven and spread a generous amount of the olive tapenade on each slice.
8. Sprinkle the grated Manchego cheese on top of the olive tapenade.
9. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
10. Remove the bruschetta from the oven and let them cool for a few minutes.
11. Serve the Manchego Cheese and Olive Tapenade Bruschetta warm.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-14 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe makes 12-14 bruschetta.
Nutritional information:
- Calories: 150
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 350mg
- Carbohydrates: 13g
- Fiber: 1g
- Sugar: 1g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of bread instead of a baguette.
- You can use any type of olives you like.
- You can use any type of cheese instead of Manchego.
Variations:
- You can add some chopped sun-dried tomatoes to the olive tapenade for extra flavor.
- You can sprinkle some chopped nuts on top of the bruschetta for added crunch.
Tips and tricks:
- Make sure to brush the baguette slices with olive oil before toasting them in the oven to prevent them from becoming too dry.
- You can make the olive tapenade ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover bruschetta in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- To reheat the bruschetta, place them on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes, or until they are heated through.
Presentation ideas:
- Arrange the bruschetta on a platter and garnish with some fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- This recipe pairs well with a glass of red wine.
Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish for this recipe.
Troubleshooting advice:
- If the baguette slices become too crispy after toasting them in the oven, you can brush them with a little bit of water before adding the olive tapenade and cheese.
Food safety advice:
- Make sure to wash your hands and any utensils or equipment you use when preparing this recipe to prevent cross-contamination.
Food history:
- Bruschetta is a traditional Italian antipasto that typically consists of grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
- This recipe has a salty and savory flavor profile, with a hint of garlic and a cheesy finish.
Serving suggestions:
- Serve the Manchego Cheese and Olive Tapenade Bruschetta as an appetizer or snack.
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Region: Spanish