Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup extra virgin olive oil
- 1/2 pound Pecorino di Osilo cheese, thinly sliced
- 6 fresh figs, sliced
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
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 and brush each slice with olive oil.
3. Bake the baguette slices for 10-12 minutes, or until they are golden brown and crispy.
4. Remove the baguette slices from the oven and let them cool for a few minutes.
5. Top each baguette slice with a slice of Pecorino di Osilo cheese and a few slices of fresh fig.
6. In a small bowl, whisk together the honey and balsamic vinegar until well combined.
7. Drizzle the honey-balsamic mixture over the crostini.
8. Season with salt and pepper to taste.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 18g
Protein: 6g
Sodium: 250mg
Sugar: 10g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Pecorino di Osilo cheese can be substituted with any hard cheese, such as Parmesan or aged cheddar.
- Fresh figs can be substituted with dried figs or any other seasonal fruit.
Variations:
- Add a sprinkle of chopped walnuts or pecans for added crunch.
- Substitute the honey-balsamic mixture with a drizzle of aged balsamic vinegar.
- Top the crostini with a dollop of fig jam for added sweetness.
Tips and tricks:
- Make sure to slice the baguette evenly to ensure even toasting.
- Use a mandoline to slice the Pecorino di Osilo cheese thinly and evenly.
- Drizzle the honey-balsamic mixture lightly to avoid making the crostini too sweet.
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 fresh herbs, such as thyme or rosemary.
Garnishes:
Fresh herbs, chopped nuts, or a sprinkle of sea salt.
Pairings:
Serve with a glass of red wine, such as a Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Arugula salad with a lemon vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the crostini are not crispy enough, bake them for an additional 2-3 minutes.
- If the cheese is not melting, place the crostini under the broiler for 1-2 minutes.
Food safety advice:
Make sure to store any leftover crostini in the refrigerator and consume within 2 days.
Food history:
Crostini is a traditional Italian appetizer that dates back to medieval times. It was originally made with leftover bread that was toasted and topped with various ingredients.
Flavor profiles:
The Pecorino di Osilo and fig crostini is a perfect balance of sweet and savory flavors. The salty Pecorino di Osilo cheese pairs perfectly with the sweet figs and honey-balsamic mixture.
Serving suggestions:
Serve the crostini as an appetizer at a dinner party or as a light lunch or snack.
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Region: Italian