Ingredients with Measurements:
- 4 slices of Italian bread
- 2 medium-sized tomatoes, diced
- 1/2 cup of Quartirolo Lombardo cheese, crumbled
- 2 cloves of garlic, minced
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
- Cutting board
- Knife
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Italian bread into 1/2-inch slices and place them on a baking sheet.
3. Drizzle the bread slices with olive oil and sprinkle with minced garlic.
4. Bake the bread slices in the oven for 5-7 minutes or until lightly toasted.
5. In a mixing bowl, combine the diced tomatoes, crumbled Quartirolo Lombardo cheese, salt, and pepper.
6. Spoon the tomato and cheese mixture onto the toasted bread slices.
7. Place the bruschetta back in the oven for 3-5 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 14g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 360mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Italian bread can be substituted with French bread or baguette.
- Quartirolo Lombardo cheese can be substituted with feta cheese or goat cheese.
- Tomatoes can be substituted with sun-dried tomatoes or roasted red peppers.
Variations:
- Add fresh basil leaves to the tomato and cheese mixture for added flavor.
- Top the bruschetta with a drizzle of balsamic glaze for a tangy sweetness.
- Add sliced black olives or capers to the tomato and cheese mixture for a salty kick.
Tips and tricks:
- Make sure to use ripe tomatoes for the best flavor.
- Don't over-toast the bread slices or they will become too hard.
- Serve the bruschetta immediately after baking for the best texture.
Storage instructions:
The bruschetta is best served fresh and should not be stored for more than a few hours.
Reheating instructions:
The bruschetta can be reheated in the oven at 375°F for 3-5 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, balsamic glaze, sliced black olives, or capers.
Pairings:
Pair the bruschetta with a glass of red wine or a light salad for a complete meal.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or a side of pasta.
Troubleshooting advice:
If the cheese is not melting, place the bruschetta under the broiler for a few minutes until the cheese is bubbly.
Food safety advice:
Make sure to wash the tomatoes before dicing them and to use clean utensils and surfaces when preparing the bruschetta.
Food history:
Bruschetta originated in Italy and was traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
The bruschetta has a savory and tangy flavor from the tomatoes and cheese, with a hint of garlic and olive oil.
Serving suggestions:
Serve the bruschetta as an appetizer or a light lunch.
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Region: Italian