Queso Nata de Cantabria and Olive Tapenade Crostini Recipe

Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick rounds
- 1/2 cup of olive oil
- 1/2 cup of pitted Kalamata olives
- 2 tablespoons of capers
- 2 cloves of garlic, minced
- 1 tablespoon of lemon juice
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of Queso Nata de Cantabria, crumbled

Special equipment needed:
- Baking sheet
- Food processor

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet and brush them with olive oil.
3. Bake the baguette slices for 10-12 minutes or until they are golden brown and crispy.
4. In a food processor, combine the Kalamata olives, capers, garlic, lemon juice, black pepper, and red pepper flakes. Pulse until the mixture is finely chopped and well combined.
5. Spread the olive tapenade on each crostini.
6. Sprinkle the crumbled Queso Nata de Cantabria on top of the tapenade.
7. Place the crostini back in the oven for 3-5 minutes or until the cheese is melted and bubbly.
8. Serve warm.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini

Nutritional information:
Calories per serving: 170
Fat: 12g
Carbohydrates: 12g
Protein: 4g

Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Kalamata olives can be substituted with any type of black olive.
- Queso Nata de Cantabria can be substituted with any soft cheese.

Variations:
- Add chopped fresh herbs such as parsley or basil to the olive tapenade.
- Top the crostini with sliced cherry tomatoes for a pop of color and flavor.

Tips and tricks:
- Make sure to brush the baguette slices with enough olive oil to ensure they become crispy.
- Don't overcook the crostini in the oven after adding the cheese, as it can become too melted and lose its shape.

Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the crostini in the oven at 375°F for 5-7 minutes or until warmed through.

Presentation ideas:
Arrange the crostini on a platter and garnish with fresh herbs such as parsley or basil.

Garnishes:
Fresh herbs such as parsley or basil.

Pairings:
Pair with a crisp white wine such as Sauvignon Blanc.

Suggested side dishes:
Serve with a side salad or roasted vegetables.

Troubleshooting advice:
If the crostini become too soggy, try toasting them in the oven for a few minutes before adding the toppings.

Food safety advice:
Make sure to store any leftover crostini in the refrigerator and consume within 2 days.

Food history:
Crostini is a traditional Italian appetizer that dates back to the medieval times.

Flavor profiles:
The crostini has a crispy texture with a savory and tangy flavor from the olive tapenade and creamy Queso Nata de Cantabria.

Serving suggestions:
Serve as an appetizer or as part of a tapas spread.

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Region: Spanish

Taste: Savory, Tangy, Salty, Creamy, Herby