Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Pecorino cheese, grated
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Small saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small saucepan, heat olive oil and minced garlic over low heat for 5 minutes.
3. Brush the baguette slices with the garlic-infused olive oil and place them on a baking sheet.
4. Bake for 10-12 minutes or until the bread is lightly toasted.
5. In a mixing bowl, combine the chopped sun-dried tomatoes and grated Pecorino cheese.
6. Season with salt and pepper to taste.
7. Spoon the tomato and cheese mixture onto the toasted baguette slices.
8. Return the crostini to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories: 140
Fat: 8g
Carbohydrates: 12g
Protein: 5g
Sodium: 220mg
Sugar: 1g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Pecorino cheese can be substituted with Parmesan or Asiago cheese.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add a drizzle of balsamic glaze on top of the crostini for extra flavor.
- Top the crostini with fresh basil leaves for a pop of color and freshness.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to brush the baguette slices with enough garlic-infused olive oil to prevent them from drying out in the oven.
- Don't overcrowd the baking sheet, as this can cause the crostini to become soggy.
- Use a sharp grater to grate the Pecorino cheese for a finer texture.
Storage instructions:
Store leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the crostini 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 crostini on a platter and garnish with fresh basil leaves and a drizzle of balsamic glaze.
Garnishes:
Fresh basil leaves and a drizzle of balsamic glaze.
Pairings:
Pair with a glass of red wine or a light salad.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
If the crostini become soggy, place them back in the oven for a few minutes to crisp them up.
Food safety advice:
Make sure to store leftover crostini in the refrigerator to prevent bacterial growth.
Food history:
Crostini is a traditional Italian appetizer that originated in Tuscany. It is typically made with toasted bread topped with a variety of toppings, such as cheese, tomatoes, and cured meats.
Flavor profiles:
The Pecorino and sun-dried tomato crostini has a savory and slightly tangy flavor with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve as an appetizer or as a light lunch or dinner.
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Region: Italian