Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into ½ inch thick pieces
- 1 cup of roasted red peppers, chopped
- 1 cup of Provolone Sardo cheese, grated
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the bread slices on a baking sheet and brush them with olive oil.
3. Bake the bread slices in the preheated oven for 5-7 minutes or until they are golden brown.
4. In a mixing bowl, combine the chopped roasted red peppers, minced garlic, and grated Provolone Sardo cheese.
5. Season the mixture with salt and pepper to taste.
6. Spoon the mixture onto the toasted bread slices.
7. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Remove the baking sheet from the oven and let the bruschetta cool for a few minutes.
9. Serve the Provolone Sardo and Roasted Red Pepper Bruschetta warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-14 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe makes 12 servings.
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 16g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of bread for this recipe.
- If you can't find Provolone Sardo cheese, you can use regular Provolone cheese instead.
Variations:
- You can add chopped fresh basil or parsley to the topping mixture for extra flavor.
- You can substitute the roasted red peppers with sun-dried tomatoes or artichoke hearts.
Tips and tricks:
- Make sure to brush the bread slices with enough olive oil to prevent them from drying out in the oven.
- Don't over-bake the bruschetta, as the cheese can become too melted and lose its texture.
Storage instructions:
- Store any leftover bruschetta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bruschetta, place it in the oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the bruschetta on a platter garnished with fresh herbs.
Garnishes:
- Fresh herbs such as basil or parsley.
Pairings:
- This bruschetta pairs well with a light white wine or a crisp beer.
Suggested side dishes:
- A simple green salad or a bowl of soup would make a great side dish for this bruschetta.
Troubleshooting advice:
- If the cheese isn't melting enough, you can broil the bruschetta for a minute or two to help it melt.
Food safety advice:
- Make sure to store any leftover bruschetta in the refrigerator and consume within 3 days.
Food history:
- Bruschetta is a traditional Italian dish that originated in Tuscany.
Flavor profiles:
- The Provolone Sardo cheese adds a rich, nutty flavor to the bruschetta, while the roasted red peppers add a sweet and slightly smoky taste.
Serving suggestions:
- Serve the bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian