Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 2 large tomatoes, diced
- 1/2 cup Pecorino Foggiano cheese, grated
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
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 diced tomatoes, minced garlic, and salt and pepper to taste. Set aside.
3. Place the sliced baguette pieces on a baking sheet and brush each piece with olive oil.
4. Sprinkle the grated Pecorino Foggiano cheese over the baguette slices.
5. Bake the baguette slices in the preheated oven for 5-7 minutes, or until the cheese is melted and the bread is crispy.
6. Remove the baguette slices from the oven and top each slice with the tomato mixture.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
5. Temperature:
375°F
Serving size:
Makes 12-15 bruschetta slices
Nutritional information:
Calories: 120
Fat: 7g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 180mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread
- Pecorino Foggiano cheese can be substituted with Parmesan or Romano cheese
- Tomatoes can be substituted with any type of fresh tomatoes or canned tomatoes
Variations:
- Add chopped fresh basil or parsley to the tomato mixture for added flavor
- Top the bruschetta with sliced black olives or capers
- Drizzle balsamic glaze over the bruschetta for a tangy flavor
Tips and tricks:
- Make sure to slice the baguette evenly to ensure even cooking
- Use a microplane grater to grate the cheese finely
- Serve the bruschetta immediately to prevent the bread from getting soggy
Storage instructions:
Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the bruschetta in the oven or toaster oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the bruschetta slices on a platter and garnish with fresh herbs or a drizzle of olive oil.
Garnishes:
Fresh herbs, balsamic glaze, sliced black olives, capers
Pairings:
Pair the bruschetta with a glass of red wine or a light salad.
Suggested side dishes:
Green salad, roasted vegetables, or a charcuterie board
Troubleshooting advice:
If the bread is not crispy enough, bake it for an additional 1-2 minutes.
Food safety advice:
Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta originated in Italy as a way to use up stale bread. It is typically topped with fresh tomatoes, olive oil, and garlic.
Flavor profiles:
The Pecorino Foggiano cheese adds a salty and nutty flavor to the bruschetta, while the tomatoes add a sweet and tangy flavor.
Serving suggestions:
Serve the bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian