Ingredients with Measurements:
- 1 loaf of crusty bread
- 2 cups of cherry tomatoes, halved
- 1/2 cup of Moss Campion leaves, chopped
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the bread into 1/2 inch thick slices and place them on a baking sheet.
3. In a mixing bowl, combine the cherry tomatoes, Moss Campion leaves, olive oil, garlic, salt, and pepper.
4. Spoon the tomato mixture onto each slice of bread, spreading it evenly.
5. Bake the bruschetta for 10-12 minutes or until the bread is crispy and the tomatoes are slightly roasted.
6. Remove the bruschetta from the oven and let it cool for a few minutes.
7. Serve the bruschetta warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 28g
Protein: 5g
Fiber: 2g
Substitutions for ingredients:
- Instead of Moss Campion, you can use any other herb of your choice such as basil or parsley.
- You can use any type of bread for this recipe, but crusty bread works best.
Variations:
- Add some chopped onions or bell peppers to the tomato mixture for extra flavor.
- Top the bruschetta with some grated Parmesan cheese before baking for a cheesy twist.
Tips and tricks:
- Make sure to evenly spread the tomato mixture on each slice of bread to ensure even cooking.
- You can also toast the bread before adding the tomato mixture for extra crunch.
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 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 some fresh herbs or a drizzle of balsamic glaze.
Garnishes:
Fresh herbs, grated Parmesan cheese, balsamic glaze
Pairings:
This bruschetta pairs well with a glass of red wine or a light salad.
Suggested side dishes:
Garlic roasted vegetables, grilled chicken, or a side of pasta.
Troubleshooting advice:
If the bread is not crispy enough, you can broil it for a few minutes after baking.
Food safety advice:
Make sure to wash the Moss Campion leaves and cherry tomatoes thoroughly before using them in the recipe.
Food history:
Bruschetta originated in Italy and is traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
This bruschetta has a savory and slightly tangy flavor from the tomatoes and herbs.
Serving suggestions:
Serve this bruschetta as an appetizer or a light lunch.
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Region: Italian