Ingredients with Measurements:
- 1 loaf of Italian bread
- 1 cup of ricotta di bufala salata
- 1/4 cup of extra virgin olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of fresh basil leaves, chopped
- 1/4 cup of cherry tomatoes, halved
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the Italian bread into 1/2 inch slices and brush both sides with olive oil.
3. Grill the bread slices for 2-3 minutes on each side until they are lightly toasted and have grill marks.
4. In a small bowl, mix together the ricotta di bufala salata, minced garlic, salt, and black pepper.
5. Spread the ricotta mixture onto each slice of grilled bread.
6. Top each slice with chopped basil leaves and cherry tomato halves.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 190
Fat: 10g
Carbohydrates: 18g
Protein: 8g
Sodium: 310mg
Sugar: 1g
Substitutions for ingredients:
- Regular ricotta cheese can be used instead of ricotta di bufala salata.
- Any type of bread can be used instead of Italian bread.
- Grape tomatoes can be used instead of cherry tomatoes.
Variations:
- Add sliced prosciutto or pancetta on top of the bruschetta for a salty twist.
- Top the bruschetta with grilled vegetables such as zucchini or eggplant.
- Use balsamic glaze instead of olive oil for a sweeter flavor.
Tips and tricks:
- Make sure to brush both sides of the bread with olive oil to prevent it from sticking to the grill or grill pan.
- Use a garlic press to mince the garlic for easier preparation.
- Serve the bruschetta immediately to prevent the bread from getting soggy.
Storage instructions:
This bruschetta is best served immediately and does not store well.
Reheating instructions:
If you have leftovers, you can reheat the bruschetta in the oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with additional basil leaves.
Garnishes:
Additional basil leaves can be used as a garnish.
Pairings:
This bruschetta pairs well with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
A simple green salad or grilled vegetables would make great side dishes for this bruschetta.
Troubleshooting advice:
If the bread is sticking to the grill or grill pan, make sure to brush it with enough olive oil.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of this dish to prevent cross-contamination.
Food history:
Bruschetta originated in Italy and traditionally consists of grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
This bruschetta has a savory and salty flavor from the ricotta di bufala salata and garlic, with a hint of sweetness from the cherry tomatoes.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian