Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 2 cloves of garlic, peeled and halved
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Pecorino di Filiano cheese, grated
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven or toaster oven
- 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. Toast the bread slices in the oven for 5-7 minutes or until lightly browned.
4. Rub the garlic halves over the toasted bread slices.
5. In a mixing bowl, combine the chopped artichoke hearts, grated Pecorino di Filiano cheese, and salt and pepper to taste.
6. Spoon the artichoke and cheese mixture onto each bread slice.
7. Return the bruschetta to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-14 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 8-10 bruschetta
Nutritional information:
- Calories: 180
- Fat: 11g
- Carbohydrates: 15g
- Protein: 6g
Substitutions for ingredients:
- Pecorino di Filiano cheese can be substituted with Parmesan cheese or another hard, salty cheese.
- Fresh artichokes can be used instead of canned artichoke hearts.
Variations:
- Add chopped sun-dried tomatoes to the artichoke and cheese mixture for extra flavor.
- Top the bruschetta with a drizzle of balsamic glaze for a sweet and tangy finish.
Tips and tricks:
- Make sure to brush each bread slice with olive oil to prevent the bread from becoming too dry.
- Use a sharp knife to grate the Pecorino di Filiano cheese for a finer texture.
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 it 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 herbs such as parsley or basil.
Garnishes:
- Fresh herbs such as parsley or basil
- Balsamic glaze
Pairings:
- Serve the bruschetta with a glass of white wine or a light beer.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
Troubleshooting advice:
- If the cheese is not melting, place the bruschetta under the broiler for a few minutes until the cheese is melted and bubbly.
Food safety advice:
- Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
- Bruschetta originated in Italy and is traditionally made with grilled bread rubbed with garlic and topped with tomatoes, basil, and olive oil.
Flavor profiles:
- The Pecorino di Filiano cheese adds a salty and tangy flavor to the bruschetta, while the artichoke hearts provide a slightly sweet and nutty flavor.
Serving suggestions:
- Serve the bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian