Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 2 cups of marinated artichoke hearts, drained and chopped
- 1 cup of Piave Vecchio cheese, grated
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Oven or toaster oven
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the chopped artichoke hearts, grated Piave Vecchio cheese, minced garlic, and olive oil. Season with salt and pepper to taste.
3. Arrange the sliced bread on a baking sheet and brush each slice with olive oil.
4. Spoon the artichoke and cheese mixture onto each slice of bread.
5. Bake the bruschetta in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories per serving: 250
- Total fat: 15g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 500mg
- Total carbohydrates: 20g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 10g
Substitutions for ingredients:
- Piave Vecchio cheese can be substituted with Parmesan or Asiago cheese.
- Marinated artichoke hearts can be substituted with fresh artichokes or 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 before serving.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them to prevent the bruschetta from becoming too watery.
- Use a good quality crusty bread for the best texture and flavor.
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 in a preheated oven at 375°F (190°C) for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the bruschetta on a platter and garnish with fresh parsley and a drizzle of olive oil.
Garnishes:
- Fresh parsley or basil
- Balsamic glaze
- 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
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the bruschetta becomes too watery, try draining the artichoke hearts more thoroughly or using fresh artichokes instead.
Food safety advice:
- Make sure to properly store and refrigerate any leftover bruschetta to prevent foodborne illness.
Food history:
- Bruschetta is a traditional Italian antipasto that originated in central Italy.
Flavor profiles:
- This bruschetta has a savory and slightly tangy flavor from the marinated artichokes and Piave Vecchio cheese.
Serving suggestions:
- Serve the bruschetta as an appetizer or as part of a larger antipasto platter.
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Region: Italian