Ingredients with Measurements:
- 1 loaf of crusty Italian bread, sliced into ½ inch thick pieces
- 4 ripe tomatoes, diced
- 1 clove of garlic, minced
- 1 tablespoon of extra-virgin olive oil
- 1 tablespoon of balsamic vinegar
- 1/2 cup of grated Pecorino Casentino cheese
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together diced tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.
3. Grill bread slices until lightly charred on both sides.
4. Top each bread slice with the tomato mixture.
5. Sprinkle grated Pecorino Casentino cheese on top of the tomato mixture.
6. Place the bruschetta back on the grill or grill pan and cook until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan set to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Sodium: 400mg
Sugar: 4g
Substitutions for ingredients:
- Any type of crusty bread can be used instead of Italian bread.
- Any type of ripe tomato can be used.
- Any type of grated cheese can be used instead of Pecorino Casentino.
Variations:
- Add chopped fresh herbs such as parsley or oregano to the tomato mixture.
- Add sliced black olives or capers to the tomato mixture.
- Use a different type of cheese such as mozzarella or Parmesan.
Tips and tricks:
- Make sure the grill or grill pan is hot before grilling the bread slices.
- Don't overcook the bruschetta or the bread will become too hard.
- Use a sharp knife to cut the tomatoes into small pieces.
Storage instructions:
The bruschetta is best served immediately. 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:
Serve with a side salad or grilled vegetables.
Troubleshooting advice:
If the bread slices are too thick, they may not cook evenly. Make sure to slice the bread thinly.
Food safety advice:
Make sure to wash the tomatoes thoroughly before dicing them.
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 is savory, tangy, and cheesy with a hint of sweetness from the balsamic vinegar.
Serving suggestions:
Serve as an appetizer or as a light lunch or dinner.
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Region: Italian