Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into 1/2 inch thick pieces
- 1/2 cup of chopped walnuts
- 1/2 cup of grated Pecorino di Garfagnina cheese
- 1/4 cup of extra virgin olive oil
- 1 garlic clove, peeled and halved
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Small skillet
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 in the oven for 8-10 minutes, or until they are golden brown and crispy.
4. In a small skillet, toast the chopped walnuts over medium heat until they are fragrant and lightly browned, stirring occasionally.
5. In a mixing bowl, combine the toasted walnuts, grated Pecorino di Garfagnina cheese, and a pinch of salt and pepper.
6. Rub the garlic halves over the top of each bread slice to infuse them with flavor.
7. Spoon the walnut and cheese mixture over the bread slices, spreading it evenly.
8. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Remove the bruschetta from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-17 minutes
Temperature:
375°F
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 220
Fat per serving: 16g
Carbohydrates per serving: 13g
Protein per serving: 7g
Substitutions for ingredients:
- You can use any type of bread you prefer, such as French bread or sourdough.
- If you don't have Pecorino di Garfagnina cheese, you can substitute it with Parmesan or another hard, salty cheese.
- Instead of walnuts, you can use pine nuts or almonds.
Variations:
- Add a drizzle of honey over the top of the bruschetta for a touch of sweetness.
- Top the bruschetta with sliced fresh figs or grapes for a fruity twist.
- Add a sprinkle of red pepper flakes for a bit of heat.
Tips and Tricks:
- Make sure to slice the bread evenly so that it toasts evenly in the oven.
- Don't over-toast the walnuts or they will become bitter.
- You can make the walnut and cheese mixture ahead of time and store it in the refrigerator until you are 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 350°F oven for 5-7 minutes, or until heated through.
Presentation Ideas:
Arrange the bruschetta on a platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, honey, red pepper flakes
Pairings:
This bruschetta pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting Advice:
- If the cheese isn't melting, try broiling the bruschetta for a minute or two to help it melt.
- If the bread is getting too crispy, reduce the oven temperature or shorten the baking time.
Food Safety Advice:
Make sure to store leftover bruschetta in the refrigerator and consume it within 2 days.
Food History:
Pecorino di Garfagnina is a type of sheep's milk cheese that is produced in the Garfagnana region of Tuscany, Italy. It has a nutty, slightly sweet flavor that pairs well with walnuts and other nuts.
Flavor Profiles:
This bruschetta has a nutty, cheesy flavor with a hint of garlic and olive oil.
Serving Suggestions:
Serve this bruschetta as an appetizer or snack before a meal, or as a light lunch or dinner with a side salad.
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