Appetizer > Italian Appetizers > Tuscan Appetizers

Pecorino della Garfagnana Crostini Recipe

Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick rounds
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Pecorino della Garfagnana cheese, grated
- 1 tablespoon fresh parsley, chopped

Special equipment needed:
- Baking sheet
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Arrange the baguette slices on a baking sheet.

3. In a small bowl, whisk together the olive oil, salt, and black pepper.

4. Brush the baguette slices with the olive oil mixture.

5. Sprinkle the grated Pecorino della Garfagnana cheese over the baguette slices.

6. Bake for 10-12 minutes, or until the cheese is melted and the bread is toasted.

7. Remove from the oven and sprinkle with fresh parsley.

Preparation time: 10 minutes
Cooking time: 10-12 minutes
Serving size:
Makes 12 crostini

Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 4g

Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Pecorino della Garfagnana cheese can be substituted with any hard, salty cheese.

- Add sliced tomatoes or roasted red peppers on top of the cheese before baking.
- Substitute the parsley with fresh basil or thyme.

Tips and tricks:
- Make sure to brush the baguette slices with enough olive oil mixture to prevent them from drying out in the oven.
- Grate the cheese finely to ensure it melts evenly.
- Serve the crostini warm for the best flavor and texture.

Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the crostini in a 350°F oven for 5-7 minutes, or until warmed through.

Presentation ideas:
Arrange the crostini on a platter and garnish with additional fresh herbs.

Fresh herbs, sliced tomatoes, roasted red peppers.

Serve the crostini with a glass of red wine or a light salad.

Suggested side dishes:
Mixed greens salad, roasted vegetables.

Troubleshooting advice:
- If the bread is not toasting evenly, rotate the baking sheet halfway through baking.
- If the cheese is not melting, try broiling the crostini for a minute or two.

Food safety advice:
Make sure to store any leftover crostini in the refrigerator and consume within 2 days.

Food history:
Pecorino della Garfagnana is a type of sheep's milk cheese that is produced in the Garfagnana region of Tuscany, Italy. It has a rich, salty flavor and is often used in traditional Italian dishes.

Flavor profiles:
Salty, tangy, savory.

Serving suggestions:
Serve the crostini as an appetizer or snack.

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Region: Italian

Taste: Creamy, Savory, Nutty, Aromatic, Tangy