Ingredients with Measurements:
- 1 loaf of crusty bread, sliced
- 1/2 cup of Robiola Contadina cheese, softened
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh basil
Special Equipment Needed:
- Grill or grill pan
Step-by-Step Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the softened Robiola Contadina cheese, minced garlic, salt, and black pepper until well combined.
3. Brush each slice of bread with olive oil on both sides.
4. Place the bread slices on the grill or grill pan and cook for 1-2 minutes on each side, until lightly toasted and grill marks appear.
5. Remove the bread from the grill and spread the Robiola Contadina cheese mixture on top of each slice.
6. Sprinkle chopped fresh basil over the top of each bruschetta.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 16g
- Protein: 7g
Substitutions for ingredients:
- Robiola Contadina cheese can be substituted with any soft cheese of your choice.
- Fresh basil can be substituted with any fresh herb of your choice.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the Robiola Contadina cheese mixture for added flavor.
- Drizzle balsamic glaze over the top of each bruschetta for a tangy twist.
Tips and Tricks:
- Make sure to brush the bread slices with enough olive oil to prevent them from sticking to the grill or grill pan.
- Use a spatula to flip the bread slices on the grill to prevent them from falling apart.
Storage Instructions:
- Store any leftover Robiola Contadina bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the bruschetta, place the slices on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, until heated through.
Presentation Ideas:
- Arrange the Robiola Contadina bruschetta on a platter and garnish with additional fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve the Robiola Contadina bruschetta with a glass of red wine for a perfect pairing.
Suggested Side Dishes:
- Mixed green salad
- Grilled vegetables
Troubleshooting Advice:
- If the bread slices are sticking to the grill or grill pan, brush them with more olive oil.
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 originated in Italy as a way to use up stale bread. It has since become a popular appetizer around the world.
Flavor Profiles:
- Creamy, garlicky, and herbaceous
Serving Suggestions:
- Serve the Robiola Contadina bruschetta as an appetizer or as a light lunch.
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Region: Italian