Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 4 oz Robiola Cavour cheese
- 4 oz prosciutto, thinly sliced
- 1/4 cup olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Small mixing bowl
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small mixing bowl, combine the olive oil and minced garlic. Set aside.
3. Place the baguette slices on a baking sheet and brush each slice with the garlic-infused olive oil.
4. Bake the baguette slices in the preheated oven for 5-7 minutes, or until golden brown and crispy.
5. While the baguette slices are baking, prepare the Robiola Cavour and prosciutto.
6. Cut the Robiola Cavour cheese into thin slices and set aside.
7. Cut the prosciutto into thin strips and set aside.
8. Once the baguette slices are done baking, remove them from the oven and let them cool for a minute.
9. Place a slice of Robiola Cavour cheese on top of each baguette slice.
10. Top each cheese-covered baguette slice with a few strips of prosciutto.
11. Season the crostini with salt and pepper to taste.
12. Garnish each crostini with a fresh basil leaf.
- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 crostini.
Nutritional information:
- Calories per serving: 140
- Total fat: 8g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 320mg
- Total carbohydrates: 11g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 6g
Substitutions for ingredients:
- Robiola Cavour cheese can be substituted with any other soft, creamy cheese such as Brie or Camembert.
- Prosciutto can be substituted with any other cured meat such as salami or ham.
Variations:
- Add a drizzle of balsamic glaze on top of the crostini for a sweet and tangy flavor.
- Top the crostini with sliced cherry tomatoes for a pop of color and freshness.
- Substitute the baguette slices with crackers or sliced cucumbers for a gluten-free option.
Tips and tricks:
- Make sure to brush the baguette slices with enough garlic-infused olive oil to ensure they are crispy and flavorful.
- Use a sharp knife to cut the Robiola Cavour cheese into thin slices.
- Serve the crostini immediately after assembling to ensure they are still warm and crispy.
Storage instructions:
- Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the crostini, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the crostini on a wooden board or platter for a rustic presentation.
- Garnish the platter with fresh herbs and sliced fruit for a colorful and festive look.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve the crostini with a glass of red wine such as Pinot Noir or Chianti.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the baguette slices are not crispy enough, bake them for an additional 1-2 minutes.
- If the cheese is not melting, place the crostini back in the oven for an additional 1-2 minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the food to prevent cross-contamination.
- Store any leftover crostini in the refrigerator and consume within 2 days.
Food history:
- Crostini is a traditional Italian appetizer that dates back to the medieval times. It was originally made with stale bread that was toasted and topped with various ingredients such as cheese, meats, and vegetables.
Flavor profiles:
- The Robiola Cavour cheese is creamy and slightly tangy, while the prosciutto adds a salty and savory flavor to the crostini.
Serving suggestions:
- Serve the crostini as an appetizer at a dinner party or as a light lunch with a side salad.
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Region: Italian