Ingredients with Measurements:
- 1 loaf of French bread, sliced
- 1 jar of marinated artichoke hearts, drained and chopped
- 1 cup of Queso Nata de Cantabria cheese, crumbled
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil leaves, chopped for garnish
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped artichoke hearts, crumbled Queso Nata de Cantabria cheese, minced garlic, salt, and pepper. Mix well.
3. Brush each slice of French bread with olive oil on both sides.
4. Place the bread slices on a baking sheet and bake for 5-7 minutes or until lightly toasted.
5. Remove the baking sheet from the oven and top each slice of bread with the artichoke and cheese mixture.
6. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 12-14 minutes
Temperature:
375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 280
Fat: 18g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 690mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- French bread can be substituted with any crusty bread.
- Queso Nata de Cantabria cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Marinated artichoke hearts can be substituted with fresh artichokes.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the artichoke and cheese mixture.
- Top with a drizzle of balsamic glaze for added flavor.
Tips and Tricks:
- Make sure to drain the artichoke hearts well to avoid a soggy bruschetta.
- Use a pastry brush to evenly distribute the olive oil on the bread slices.
- For a crispier bruschetta, broil the bread slices for the last 1-2 minutes of cooking time.
Storage Instructions:
Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the bruschetta on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves for a colorful and appetizing presentation.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a crisp white wine or a light beer.
Suggested Side Dishes:
- Mixed greens salad with a balsamic vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting Advice:
- If the cheese is not melting, place the bruschetta under the broiler for an additional 1-2 minutes.
- If the bread is getting too crispy, cover the bruschetta with foil for the last few minutes of cooking time.
Food Safety Advice:
- Make sure to properly store any leftover bruschetta in the refrigerator.
- Avoid leaving the bruschetta out at room temperature for an extended period of time.
Food History:
Bruschetta originated in Italy as a way to use up stale bread. It has since become a popular appetizer around the world.
Flavor Profiles:
This bruschetta has a savory and slightly tangy flavor from the artichoke hearts and Queso Nata de Cantabria cheese.
Serving Suggestions:
Serve this bruschetta as an appetizer at a dinner party or as a light lunch or snack.
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Region: Spanish