Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Queso de Gata-Hurdes cheese, crumbled
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of fresh parsley, chopped
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped artichoke hearts, Queso de Gata-Hurdes cheese, minced garlic, salt, black pepper, and chopped parsley. Mix well.
3. Brush each slice of baguette with olive oil on both sides.
4. Place the baguette slices on a baking sheet and bake for 5-7 minutes, or until lightly toasted.
5. Remove the baking sheet from the oven and spoon the artichoke and cheese mixture onto each slice of baguette.
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 the baking sheet from the oven and let the bruschetta cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-14 minutes
Temperature:
375°F
Serving size:
This recipe makes 12-14 bruschetta slices.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 220mg
Total carbohydrates: 11g
Dietary fiber: 1g
Sugars: 1g
Protein: 4g
Substitutions for ingredients:
- You can use any type of cheese that melts well, such as mozzarella or cheddar, instead of Queso de Gata-Hurdes.
- If you don't have fresh parsley, you can use dried parsley or omit it altogether.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the artichoke and cheese mixture for extra flavor.
- For a vegetarian version, omit the cheese and add more artichoke hearts or other vegetables, such as roasted eggplant or zucchini.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them to avoid excess moisture in the bruschetta.
- You can make the artichoke and cheese mixture ahead of time and store it in the refrigerator until ready to use.
- If you prefer a crispier baguette, you can toast the slices for a few minutes longer before adding the artichoke and cheese mixture.
Storage instructions:
Leftover bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the bruschetta, place it on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with additional chopped parsley or a drizzle of balsamic glaze.
Garnishes:
Chopped parsley, balsamic glaze
Pairings:
This bruschetta pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish for this bruschetta.
Troubleshooting advice:
- If the cheese isn't melting well, try broiling the bruschetta for a minute or two to help melt the cheese.
- If the baguette slices are too thick, they may not toast evenly. Try slicing them thinner or adjusting the baking time accordingly.
Food safety advice:
Make sure to store leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta is a traditional Italian appetizer that typically consists of toasted bread rubbed with garlic and topped with tomatoes, basil, and olive oil. This recipe puts a Spanish twist on the classic dish by using Queso de Gata-Hurdes cheese and artichoke hearts.
Flavor profiles:
This bruschetta has a savory, cheesy flavor with a hint of garlic and parsley. The artichoke hearts add a slightly tangy and earthy flavor.
Serving suggestions:
Serve this bruschetta as an appetizer at your next dinner party or enjoy it as a light lunch or snack.
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Region: Spanish