Ingredients with Measurements:
- 1 loaf of French bread, sliced
- 2 large tomatoes, diced
- 1/2 cup of Queijo Prato cheese, grated
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced French bread on a baking sheet and brush each slice with olive oil.
3. Bake the bread slices for 5-7 minutes or until they are crispy and golden brown.
4. In a mixing bowl, combine the diced tomatoes, minced garlic, and grated Queijo Prato cheese.
5. Season the tomato mixture with salt and pepper to taste.
6. Spoon the tomato mixture onto each bread slice.
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. Garnish each bruschetta with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Temperature:
375°F
Serving size:
This recipe makes 12 bruschetta slices.
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 5g
Sodium: 220mg
Substitutions for ingredients:
- French bread can be substituted with Italian bread or baguette.
- Queijo Prato cheese can be substituted with mozzarella or provolone cheese.
- Fresh basil leaves can be substituted with dried basil.
Variations:
- Add sliced black olives to the tomato mixture for a salty twist.
- Top the bruschetta with sliced avocado for a creamy texture.
- Substitute the diced tomatoes with sun-dried tomatoes for a more intense flavor.
Tips and tricks:
- Use a serrated knife to slice the bread for a clean cut.
- Rub the garlic cloves on the bread slices before brushing with olive oil for a stronger garlic flavor.
- Serve the bruschetta warm for the best taste.
Storage instructions:
Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the bruschetta in the oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the bruschetta on a platter with fresh basil leaves for a pop of color.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a light white wine, such as Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the bread slices are not crispy enough, bake them for an additional 1-2 minutes.
- If the cheese is not melted enough, broil the bruschetta for 1-2 minutes.
Food safety advice:
Make sure to store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta originated in Italy and is traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
This bruschetta has a savory and slightly tangy flavor from the tomatoes and Queijo Prato cheese.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch.
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Region: Italian