Ingredients with Measurements:
- 1 loaf of French bread, sliced
- 2 cups of diced tomatoes
- 1/2 cup of Queso de Mano cheese, crumbled
- 1/4 cup of fresh basil, chopped
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced bread on a baking sheet and brush with olive oil.
3. Bake the bread in the oven for 8-10 minutes or until lightly toasted.
4. In a mixing bowl, combine the diced tomatoes, Queso de Mano cheese, basil, garlic, and salt and pepper to taste.
5. Spoon the tomato mixture onto the toasted bread slices.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
375°F
Serving size:
Makes 12-15 bruschetta
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- French bread can be substituted with any type of bread.
- Queso de Mano cheese can be substituted with any type of cheese.
- Basil can be substituted with any fresh herb.
Variations:
- Add diced onions to the tomato mixture for extra flavor.
- Top the bruschetta with sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to brush the bread with enough olive oil to prevent it from becoming too dry.
- Use fresh ingredients for the best flavor.
Storage instructions:
- Store any leftover tomato mixture in an airtight container in the refrigerator for up to 3 days.
- Store any leftover bread in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the bruschetta, place it in the 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.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Caesar salad
- Grilled vegetables
Troubleshooting advice:
- If the bread becomes too dry, brush it with a little more olive oil before adding the tomato mixture.
Food safety advice:
- Make sure to wash all produce before using it in the recipe.
Food history:
- Bruschetta originated in Italy and was traditionally made with bread, garlic, and olive oil.
Flavor profiles:
- The Queso de Mano cheese adds a salty and nutty flavor to the bruschetta, while the tomatoes and basil add a fresh and herbaceous flavor.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
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