Ingredients with Measurements:
- 1 loaf of crusty Italian bread
- 1 cup of smoked ricotta vaccina ossolana cheese, crumbled
- 2 cloves of garlic, minced
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Slice the bread into 1/2 inch thick slices.
3. In a small bowl, mix together the minced garlic and olive oil.
4. Brush the garlic oil mixture onto both sides of each bread slice.
5. Place the bread slices on the grill or grill pan and cook for 2-3 minutes on each side, or until grill marks appear.
6. Remove the bread from the grill and sprinkle the crumbled smoked ricotta vaccina ossolana cheese on top of each slice.
7. Season with salt and pepper to taste.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
5. Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe makes 8-10 bruschetta slices.
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 6g
Sodium: 250mg
Substitutions for ingredients:
- Regular ricotta cheese can be substituted for the smoked ricotta vaccina ossolana cheese.
- Any type of bread can be used, but a crusty Italian bread works best.
Variations:
- Add sliced cherry tomatoes or fresh basil on top of the cheese for added flavor and color.
- Use a different type of cheese, such as mozzarella or parmesan, for a different flavor profile.
Tips and tricks:
- Make sure to brush both sides of the bread with the garlic oil mixture to ensure maximum flavor.
- Keep an eye on the bread while grilling to prevent burning.
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 slices in a toaster oven or under the broiler for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the bruschetta slices on a platter and garnish with fresh herbs or a drizzle of balsamic glaze.
Garnishes:
Fresh herbs, balsamic glaze, sliced cherry tomatoes, or a sprinkle of red pepper flakes.
Pairings:
This bruschetta pairs well with a crisp white wine or a light beer.
Suggested side dishes:
A simple salad or roasted vegetables would make a great side dish for this bruschetta.
Troubleshooting advice:
If the bread is burning on the grill, lower the heat or move the bread to a cooler part of the grill.
Food safety advice:
Make sure to cook the bruschetta to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bruschetta is a traditional Italian dish that dates back to the 15th century. It was originally made with stale bread that was grilled and rubbed with garlic, then topped with olive oil and salt.
Flavor profiles:
This bruschetta has a smoky, savory flavor from the smoked ricotta vaccina ossolana cheese and garlic oil.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian