Ingredients with Measurements:
- 1 loaf of pinca bread
- 1/2 cup of pesto sauce
- 1 cup of shredded mozzarella cheese
- 1/4 cup of olive oil
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the pinca bread into 1-inch slices.
3. Spread pesto sauce on each slice of bread.
4. Sprinkle shredded mozzarella cheese on top of the pesto sauce.
5. Drizzle olive oil over the cheese.
6. Place the slices of bread on a baking sheet.
7. Bake in the oven for 10-12 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes.
9. Serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 450mg
Total carbohydrates: 19g
Dietary fiber: 1g
Sugars: 2g
Protein: 8g
Substitutions for ingredients:
- Pinca bread can be substituted with any type of bread.
- Pesto sauce can be substituted with tomato sauce or any other type of sauce.
- Mozzarella cheese can be substituted with any type of cheese.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese.
- Use different types of bread, such as ciabatta or sourdough.
- Add cooked chicken or shrimp on top of the cheese for a protein boost.
Tips and tricks:
- Make sure to evenly spread the pesto sauce and cheese on each slice of bread.
- Use a good quality olive oil for the best flavor.
- Serve the pinca with a side salad for a complete meal.
Storage instructions:
Store any leftover pinca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pinca in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pinca on a wooden board or platter for a rustic look.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melted enough, place the pinca back in the oven for a few more minutes.
Food safety advice:
Make sure to store any leftover pinca in the refrigerator and consume within 3 days.
Food history:
Pinca is a traditional Croatian Easter bread that is typically sweet and flavored with raisins and citrus zest. This savory version is a modern twist on the classic recipe.
Flavor profiles:
The pinca is savory and cheesy with a hint of pesto flavor.
Serving suggestions:
Serve the pinca as an appetizer or as a main dish with a side salad.
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Region: Italian