Ingredients with Measurements:
- 1 loaf of Italian bread, sliced
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Pecorino Siciliano cheese, grated
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of fresh parsley, chopped
Special Equipment Needed:
- Baking sheet
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Arrange the bread slices on a baking sheet and brush each slice with olive oil.
3. Bake the bread slices for 10-12 minutes, or until they are golden brown and crispy.
4. In a mixing bowl, combine the chopped artichoke hearts, Pecorino Siciliano cheese, minced garlic, salt, and black pepper. Mix well.
5. Spoon the artichoke and cheese mixture onto each bread slice.
6. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Remove the bruschetta from the oven and sprinkle with fresh parsley.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 240
Fat: 12g
Carbohydrates: 23g
Protein: 9g
Sodium: 420mg
Sugar: 1g
Substitutions for ingredients:
- You can use any type of bread for this recipe, but Italian bread works best.
- If you can't find Pecorino Siciliano cheese, you can use Parmesan cheese instead.
- Fresh parsley can be substituted with dried parsley.
Variations:
- You can add chopped sun-dried tomatoes to the artichoke and cheese mixture for extra flavor.
- You can also add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- Use a sharp knife to grate the Pecorino Siciliano cheese.
- If you want to make this recipe ahead of time, you can prepare the artichoke and cheese mixture and store it in the refrigerator until you're ready to assemble the bruschetta.
Storage Instructions:
Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat the bruschetta, place it on a baking sheet and bake 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 parsley.
Garnishes:
Fresh parsley
Pairings:
This bruschetta pairs well with a crisp white wine, such as Pinot Grigio.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the cheese isn't melting, you can broil the bruschetta for a minute or two until the cheese is melted and bubbly.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing this recipe.
- Store leftover bruschetta in the refrigerator and consume within 2 days.
Food History:
Bruschetta is a traditional Italian appetizer that dates back to ancient Rome. It was originally made with bread that was grilled over an open flame and rubbed with garlic and olive oil.
Flavor Profiles:
This bruschetta has a savory and slightly tangy flavor from the artichoke hearts and Pecorino Siciliano cheese.
Serving Suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian