Ingredients with Measurements:
- 1 loaf of Italian bread, sliced
- 1 can of artichoke hearts, drained and chopped
- 1 cup of mascarpone di bufala cheese
- 1/4 cup of grated parmesan cheese
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the mascarpone di bufala cheese, grated parmesan cheese, minced garlic, salt, and pepper. Mix well.
3. Add the chopped artichoke hearts to the cheese mixture and stir until well combined.
4. Brush each slice of Italian bread with olive oil and place them on a baking sheet.
5. Spoon the artichoke and cheese mixture onto each slice of bread.
6. Bake in the oven for 10-12 minutes or until the bread is toasted and the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Garnish with fresh basil leaves and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 25g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 500mg
Total carbohydrates: 23g
Dietary fiber: 2g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- You can use regular mascarpone cheese instead of mascarpone di bufala cheese.
- You can use any type of bread that you prefer.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the artichoke and cheese mixture.
- You can use different types of cheese, such as goat cheese or feta cheese.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- You can make the cheese mixture ahead of time and store it in the refrigerator until ready to use.
- If you prefer a stronger garlic flavor, you can add more minced garlic to the cheese mixture.
Storage instructions:
Leftover bruschetta 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 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 glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the cheese mixture is too thick, you can add a little bit of milk to thin it out.
- If the bread is not toasting evenly, you can rotate the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with 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 with grilled bread rubbed with garlic and topped with olive oil and salt. Over time, different toppings were added, such as tomatoes, cheese, and vegetables.
Flavor profiles:
This bruschetta has a creamy and tangy flavor from the mascarpone di bufala cheese and artichoke hearts, with a hint of garlic and parmesan cheese.
Serving suggestions:
Serve this bruschetta as an appetizer at your next dinner party or as a light lunch or snack.
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Region: Italian