Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick slices
- 1/4 cup olive oil
- 8 oz Robiola Contadina cheese, softened
- 1/4 cup chopped fresh herbs (such as thyme, rosemary, and parsley)
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Mixing bowl
- Electric mixer or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the sliced baguette with olive oil and place them on a baking sheet. Bake for 10-12 minutes or until golden brown.
3. In a mixing bowl, beat the Robiola Contadina cheese until smooth using an electric mixer or food processor.
4. Add the chopped herbs, salt, and pepper to the cheese mixture and mix well.
5. Spread the cheese mixture on top of the toasted baguette slices.
6. Place the crostini back in the oven for 5-7 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories per serving: 150
Fat: 10g
Carbohydrates: 10g
Protein: 5g
Substitutions for ingredients:
- Baguette can be substituted with any type of bread.
- Robiola Contadina cheese can be substituted with any soft cheese such as Brie or Camembert.
- Herbs can be substituted with any type of fresh or dried herbs.
Variations:
- Add sliced cherry tomatoes on top of the cheese mixture before baking.
- Add a drizzle of balsamic glaze on top of the crostini before serving.
- Top with sliced prosciutto or salami for a meatier version.
Tips and tricks:
- Make sure the cheese is softened before mixing with the herbs.
- Use a high-quality olive oil for the best flavor.
- Don't overbake the crostini or the cheese will become too hard.
Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the crostini in the oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the crostini on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, sliced cherry tomatoes, balsamic glaze
Pairings:
- White wine such as Pinot Grigio or Sauvignon Blanc
- Sparkling water with a slice of lemon or lime
Suggested side dishes:
- Mixed green salad with a light vinaigrette
- Grilled vegetables such as zucchini or eggplant
Troubleshooting advice:
- If the cheese mixture is too thick, add a tablespoon of milk to thin it out.
- If the crostini are too hard, brush them with a little bit of olive oil before toasting.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- 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.
Flavor profiles:
Creamy, herbaceous, savory
Serving suggestions:
Serve as an appetizer or as a light lunch with a side salad.
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Region: Italian