Ingredients with Measurements:
- 1 loaf of Italian bread
- 2 cloves of garlic, peeled and halved
- 2 ripe tomatoes, diced
- 1/4 cup of grated pepato cheese
- 1/4 cup of extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the Italian bread into 1/2 inch slices and brush each slice with olive oil.
3. Grill the bread slices for 1-2 minutes on each side, until they are lightly toasted and have grill marks.
4. Rub each slice of bread with the halved garlic cloves.
5. In a small bowl, mix together the diced tomatoes, grated pepato cheese, and a pinch of salt and pepper.
6. Spoon the tomato and pepato mixture onto each slice of bread.
7. Drizzle a little extra-virgin olive oil over the top of each bruschetta.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 4-6 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 190
- Fat: 10g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- If you can't find pepato cheese, you can substitute with Pecorino Romano or Parmesan cheese.
Variations:
- Add some chopped fresh basil or parsley to the tomato and pepato mixture for extra flavor.
- Top the bruschetta with some sliced prosciutto or salami for a heartier appetizer.
Tips and tricks:
- Make sure to brush the bread slices with olive oil to prevent them from sticking to the grill or grill pan.
- Use a serrated knife to cut the bread into slices for easier cutting.
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 the slices on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the bruschetta on a platter and garnish with some fresh herbs or a sprinkle of grated cheese.
Garnishes:
- Fresh herbs, grated cheese, or a drizzle of balsamic glaze make great garnishes for this bruschetta.
Pairings:
- This bruschetta pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad or some roasted vegetables make great side dishes for this bruschetta.
Troubleshooting advice:
- If the bread slices are sticking to the grill or grill pan, brush them with a little more olive oil.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the raw garlic or tomatoes to prevent the spread of bacteria.
Food history:
- Bruschetta originated in Italy as a way to use up stale bread. It was traditionally topped with tomatoes, garlic, and olive oil.
Flavor profiles:
- This bruschetta has a savory and slightly tangy flavor from the pepato cheese and tomatoes, with a hint of garlic and olive oil.
Serving suggestions:
- Serve this bruschetta as an appetizer or snack before a meal, or as part of a larger spread of Italian-inspired dishes.
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Region: Italian