Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/2 cup of black olives, pitted and chopped
- 1/2 cup of green olives, pitted and chopped
- 1/4 cup of capers, drained and chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of salt
- 1/2 pound of Pule cheese, crumbled
Special equipment needed:
- Baking sheet
- Mixing bowl
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the sliced baguette 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. In a mixing bowl, combine the black olives, green olives, capers, parsley, olive oil, garlic, oregano, black pepper, and salt. Mix well.
5. Spread the olive tapenade evenly over each baguette slice.
6. Sprinkle the crumbled Pule cheese over the tapenade.
7. Place the baking sheet back into the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Remove the bruschetta from the oven and let it cool for a few minutes.
9. Serve the Pule Cheese and Olive Tapenade Bruschetta warm.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
Makes 12-14 bruschetta slices
Nutritional information:
Calories: 180
Fat: 11g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 420mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- You can use any type of bread instead of a baguette.
- You can use any type of cheese instead of Pule cheese.
- You can use any type of olives instead of black and green olives.
Variations:
- You can add chopped sun-dried tomatoes to the olive tapenade.
- You can top the bruschetta with sliced cherry tomatoes.
- You can add a drizzle of balsamic glaze over the bruschetta.
Tips and tricks:
- Make sure to brush each baguette slice with olive oil to prevent it from becoming too dry.
- Crumble the Pule cheese into small pieces to ensure that it melts evenly.
- You can make the olive tapenade ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the bruschetta, place it in the oven at 375°F for 5-7 minutes, or until it is heated through.
Presentation ideas:
Arrange the Pule Cheese and Olive Tapenade Bruschetta on a platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
This bruschetta pairs well with a glass of red wine.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the cheese is not melting, place the bruschetta under the broiler for a few minutes.
- If the baguette slices are too hard, brush them with a little bit of water before baking.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the bruschetta.
Food history:
Bruschetta is a traditional Italian appetizer that dates back to the 15th century.
Flavor profiles:
The Pule Cheese and Olive Tapenade Bruschetta has a salty and tangy flavor, with a hint of garlic and oregano.
Serving suggestions:
Serve the bruschetta as an appetizer or as a light lunch.
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Region: Italian