Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 2 large tomatoes, diced
- 1/2 cup of Pecorino Lucano cheese, grated
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 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 grated Pecorino Lucano cheese. Mix well.
3. Add salt and pepper to taste.
4. Brush each slice of bread with extra-virgin olive oil.
5. Place the bread slices on a baking sheet and bake in the preheated oven for 5-7 minutes, or until lightly toasted.
6. Remove the bread from the oven and top each slice with the tomato and cheese mixture.
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 from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-14 minutes
5. Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 210
- Fat: 12g
- Carbohydrates: 19g
- Protein: 7g
- Sodium: 360mg
Substitutions for ingredients:
- If Pecorino Lucano cheese is not available, you can substitute it with Parmesan cheese or any other hard, salty cheese.
- You can also use any type of bread you prefer, such as French bread or sourdough.
Variations:
- Add fresh basil or parsley to the tomato and cheese mixture for added flavor.
- Substitute the tomatoes with roasted red peppers or sun-dried tomatoes for a different twist.
Tips and tricks:
- Make sure to brush the bread slices with enough olive oil to prevent them from becoming too dry.
- To make the bruschetta more flavorful, rub the toasted bread slices with a clove of garlic before adding the tomato and cheese mixture.
Storage instructions:
- Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the bruschetta, place it 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 herbs or a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs, such as basil or parsley
- Balsamic glaze
Pairings:
- This bruschetta pairs well with a light salad or a bowl of soup.
Suggested side dishes:
- Mixed green salad
- Tomato soup
- Minestrone soup
Troubleshooting advice:
- If the bread slices become too crispy or burnt, reduce the oven temperature or shorten the cooking time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling any food.
- Store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
- Bruschetta originated in Italy and was traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
- This bruschetta has a savory and tangy flavor from the Pecorino Lucano cheese and diced tomatoes.
Serving suggestions:
- Serve this bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian