Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 1/2 cup of extra virgin olive oil
- 1 garlic clove, minced
- 1/2 pound of thinly sliced prosciutto
- 1/2 pound of Pecorino della Costa Apuana cheese, grated
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan over medium-high heat.
2. Brush the bread slices with olive oil and sprinkle with salt and pepper.
3. Grill the bread slices for 2-3 minutes on each side or until they are toasted and have grill marks.
4. In a small bowl, mix the minced garlic with the remaining olive oil.
5. Brush the garlic oil mixture onto the grilled bread slices.
6. Top each slice with a few slices of prosciutto and a generous amount of grated Pecorino della Costa Apuana cheese.
7. Place the bruschetta back on the grill for another 2-3 minutes or until the cheese is melted and bubbly.
8. Remove from the grill and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 1100mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 1g
Protein: 17g
Substitutions for ingredients:
- Any crusty bread can be used instead of the recommended bread.
- If Pecorino della Costa Apuana cheese is not available, Parmigiano-Reggiano or Asiago cheese can be used as a substitute.
- Any type of cured ham, such as Serrano ham or Jamón Ibérico, can be used instead of prosciutto.
Variations:
- Add a drizzle of balsamic glaze or honey on top of the bruschetta for a touch of sweetness.
- Top the bruschetta with arugula or other greens for added freshness.
- Substitute the prosciutto with cooked bacon or pancetta for a different flavor.
Tips and tricks:
- Make sure to brush the bread slices with enough olive oil to prevent them from sticking to the grill.
- Grate the Pecorino della Costa Apuana cheese finely to ensure it melts evenly.
- Serve the bruschetta immediately after grilling to prevent the bread from getting soggy.
Storage instructions:
The bruschetta is best served fresh and hot. Leftovers can be stored 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 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, balsamic glaze, honey, or chopped nuts.
Pairings:
This bruschetta pairs well with a light-bodied red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish for this bruschetta.
Troubleshooting advice:
- If the bread slices are sticking to the grill, brush them with more olive oil.
- If the cheese is not melting evenly, cover the grill with a lid or aluminum foil to trap the heat and melt the cheese faster.
Food safety advice:
Make sure to cook the bruschetta to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bruschetta is a traditional Italian appetizer that originated in central Italy. It is typically made with grilled bread rubbed with garlic and topped with tomatoes, basil, and olive oil.
Flavor profiles:
This bruschetta has a salty and savory flavor from the prosciutto and Pecorino della Costa Apuana cheese, with a hint of garlic and olive oil.
Serving suggestions:
Serve this bruschetta as an appetizer or a light lunch.
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Region: Italian