Ingredients with Measurements:
- 1 loaf of Italian bread
- 1/2 cup of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 8 ounces of Robiola Bresciana cheese
- 2 cloves of garlic, minced
- 1 tablespoon of fresh parsley, chopped
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Cut the Italian bread into 1/2-inch thick slices.
3. In a small bowl, whisk together the olive oil, salt, and black pepper.
4. Brush both sides of each bread slice with the olive oil mixture.
5. Grill the bread slices for 2-3 minutes on each side, or until they are toasted and have grill marks.
6. In a medium bowl, mash the Robiola Bresciana cheese with a fork.
7. Add the minced garlic and chopped parsley to the cheese, and mix well.
8. Spread the cheese mixture onto each grilled bread slice.
9. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 250
Fat per serving: 18g
Saturated fat per serving: 6g
Carbohydrates per serving: 16g
Protein per serving: 6g
Sodium per serving: 380mg
Sugar per serving: 1g
Substitutions for ingredients:
- Any type of bread can be used instead of Italian bread.
- Any type of cheese can be used instead of Robiola Bresciana cheese.
- Fresh basil can be used instead of parsley.
Variations:
- Add sliced tomatoes on top of the cheese mixture.
- Add sliced prosciutto on top of the cheese mixture.
- Add a drizzle of balsamic glaze on top of the bruschetta.
Tips and tricks:
- Make sure to brush both sides of the bread slices with the olive oil mixture to prevent them from sticking to the grill.
- Use a fork to mash the cheese to make it easier to spread onto the bread slices.
Storage instructions:
Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the bruschetta, place it in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
This bruschetta pairs well with a glass of red wine.
Suggested side dishes:
- Mixed green salad
- Grilled vegetables
Troubleshooting advice:
- If the bread slices are burning on the grill, reduce the heat to medium.
- If the cheese mixture is too thick, add a splash of olive oil to thin it out.
Food safety advice:
Make sure to wash your hands and any utensils used in the preparation of this recipe to prevent the spread of bacteria.
Food history:
Robiola Bresciana is a soft cheese that originated in the Lombardy region of Italy.
Flavor profiles:
This bruschetta has a savory and slightly tangy flavor from the Robiola Bresciana cheese and garlic, with a hint of freshness from the parsley.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch.
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Region: Italian