Ingredients with Measurements:
- 1 loaf of ciabatta bread, sliced
- 1/2 cup extra-virgin olive oil
- 1 garlic clove, peeled and halved
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup grated Pecorino Monte Re cheese
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush the sliced ciabatta bread with olive oil on both sides.
3. Grill the bread slices for 1-2 minutes on each side, until they are lightly charred and crispy.
4. Rub the garlic halves over the grilled bread slices.
5. In a bowl, mix together the chopped artichoke hearts, Pecorino Monte Re cheese, chopped parsley, salt, and pepper.
6. Spoon the artichoke and cheese mixture onto the grilled bread slices.
7. Drizzle with extra-virgin olive oil and sprinkle with additional chopped parsley, if desired.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Grill or grill pan set to medium-high heat
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 15g
Protein: 7g
Sodium: 350mg
Sugar: 1g
Substitutions for ingredients:
- Instead of Pecorino Monte Re cheese, you can use Parmesan or Romano cheese.
- If you don't have fresh parsley, you can use dried parsley or substitute with another fresh herb, such as basil or thyme.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the artichoke and cheese mixture for added flavor.
- Top the bruschetta with a fried or poached egg for a breakfast twist.
- Use a different type of bread, such as sourdough or French bread, for a different texture.
Tips and tricks:
- Make sure to brush the bread slices with enough olive oil to prevent them from sticking to the grill or grill pan.
- Don't overcrowd the grill or grill pan, as this can cause the bread slices to steam instead of char.
- If you don't have a grill or grill pan, you can also toast the bread slices in the oven on a baking sheet.
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 the slices on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with additional chopped parsley or a sprinkle of red pepper flakes.
Garnishes:
Chopped parsley, red pepper flakes, or a drizzle of balsamic glaze.
Pairings:
Pair the bruschetta with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this bruschetta.
Troubleshooting advice:
- If the bread slices are sticking to the grill or grill pan, brush them with more olive oil and make sure the heat is not too high.
- If the artichoke and cheese mixture is too dry, add a drizzle of olive oil or a splash of lemon juice to moisten it.
Food safety advice:
Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta is a traditional Italian appetizer that dates back to the 15th century. It was originally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
This bruschetta is savory and slightly tangy, with a crispy texture from the grilled bread.
Serving suggestions:
Serve the bruschetta as an appetizer or as part of a larger antipasto platter.
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Region: Italian