Appetizer > Italian > Bruschettas

Queso Payoyo and Tomato Bruschetta Recipe

Ingredients with Measurements:
- 1 baguette, sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Queso Payoyo cheese, crumbled

Special equipment needed:
- Baking sheet
- Mixing bowl
- Cheese grater

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the baguette slices on a baking sheet and brush with olive oil. Bake for 5-7 minutes or until lightly toasted.
3. In a mixing bowl, combine the minced garlic, cherry tomatoes, red onion, chopped basil, salt, and black pepper. Mix well.
4. Spoon the tomato mixture over the toasted baguette slices.
5. Sprinkle the crumbled Queso Payoyo cheese on top of each bruschetta.
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 let cool for a few minutes before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 12-14 minutes
Temperature:
- Preheat the oven to 400°F.
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 24g
- Protein: 8g
- Fiber: 2g
- Sugar: 3g

Substitutions for ingredients:
- Baguette: French bread or Italian bread can be used instead.
- Queso Payoyo cheese: Manchego cheese or Parmesan cheese can be used as a substitute.

Variations:
- Add sliced black olives or chopped sun-dried tomatoes to the tomato mixture.
- Top with a drizzle of balsamic glaze for added flavor.

Tips and tricks:
- Make sure to evenly distribute the tomato mixture and cheese on each bruschetta.
- For a crispier bruschetta, broil for an additional 1-2 minutes.

Storage instructions:
- Store any leftover bruschetta 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 350°F for 5-7 minutes or until heated through.

Presentation ideas:
- Arrange the bruschetta on a platter and garnish with fresh basil leaves.

Garnishes:
- Fresh basil leaves

Pairings:
- Serve with a glass of red wine or a cold beer.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the cheese is not melting, place the bruschetta under the broiler for an additional 1-2 minutes.

Food safety advice:
- Make sure to wash your hands and all produce before starting to cook.

Food history:
- Bruschetta originated in Italy and is traditionally made with toasted bread rubbed with garlic and topped with olive oil and salt.

Flavor profiles:
- This recipe has a combination of savory and sweet flavors from the Queso Payoyo cheese and cherry tomatoes.

Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.

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Taste: Savory, Tangy, Creamy, Cheesy, Herbal, Garlicky