Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Murazzano cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley leaves, chopped, for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater
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 10-12 minutes, or until they are golden brown and crispy.
4. In a mixing bowl, combine the chopped olives, minced garlic, and grated Murazzano cheese. Mix well.
5. Season the olive and cheese mixture with salt and freshly ground black pepper, to taste.
6. Spoon the olive and cheese mixture onto each baguette slice.
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 the baking sheet from the oven and let the crostini cool for a few minutes.
9. Garnish each crostini with chopped parsley leaves.
10. Serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories: 120
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 250mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Murazzano cheese can be substituted with any other soft, mild cheese such as Brie or Camembert.
- Kalamata olives can be substituted with any other type of pitted olive.
Variations:
- Add chopped sun-dried tomatoes to the olive and cheese mixture for a burst of sweetness.
- Top each crostini with a slice of prosciutto for a salty addition.
- Spread a layer of pesto on each baguette slice before adding the olive and cheese mixture.
Tips and tricks:
- Make sure to slice the baguette evenly to ensure even toasting.
- Use freshly grated cheese for the best flavor and texture.
- Don't over-bake the crostini, as they can become too hard and difficult to eat.
Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the crostini, place them on a baking sheet and bake in a 375°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the crostini on a platter and garnish with fresh herbs or edible flowers for a beautiful presentation.
Garnishes:
Fresh parsley leaves
Pairings:
- Serve with a glass of red wine, such as Chianti or Pinot Noir.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the crostini are not toasting evenly, rotate the baking sheet halfway through baking.
- If the cheese is not melting, try broiling the crostini for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
Crostini is a traditional Italian appetizer that dates back to medieval times. It was originally made with stale bread that was toasted and topped with various ingredients, such as cheese and vegetables.
Flavor profiles:
The Murazzano cheese and olives in this crostini recipe provide a salty and tangy flavor, while the garlic adds a hint of spice.
Serving suggestions:
Serve these Murazzano Cheese and Olive Crostini as an appetizer at your next dinner party or as a light lunch or snack.
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Region: Italian