Ingredients with Measurements:
- 1 baguette, sliced into 1/2-inch thick pieces
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, peeled and halved
- 8 oz Robiola La Rustica cheese, at room temperature
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of baguette slices with olive oil.
3. Grill baguette slices until lightly charred, about 1-2 minutes per side.
4. Rub grilled baguette slices with garlic clove halves.
5. Spread Robiola La Rustica cheese onto each baguette slice.
6. Sprinkle chopped basil over the cheese.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 4 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 12-14 bruschetta
Nutritional information:
- Calories: 160
- Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 220mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 1g
- Protein: 6g
Substitutions for ingredients:
- Baguette: Ciabatta or sourdough bread can be used instead.
- Robiola La Rustica cheese: Brie or Camembert cheese can be used as a substitute.
- Fresh basil: Fresh thyme or rosemary can be used instead.
Variations:
- Add sliced cherry tomatoes or roasted red peppers on top of the cheese.
- Drizzle balsamic glaze or honey over the bruschetta.
- Top with prosciutto or thinly sliced salami.
Tips and tricks:
- Make sure the baguette slices are not too thick, or they will be difficult to bite into.
- Use a sharp knife to cut the baguette slices.
- Let the cheese come to room temperature before spreading it onto the baguette slices.
- Don't overcook the baguette slices, or they will become too hard.
- Serve immediately after assembling the bruschetta.
Storage instructions:
- Store leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the bruschetta in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the bruschetta on a platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
- Mixed green salad
- Grilled vegetables
Troubleshooting advice:
- If the baguette slices are too thick, they will be difficult to bite into. Use a sharp knife to cut them into thinner slices.
- If the baguette slices are too hard, they may have been overcooked. Reduce the cooking time or lower the heat on the grill.
Food safety advice:
- Make sure the cheese is at room temperature before spreading it onto the baguette slices.
- Store leftover bruschetta in the refrigerator for up to 2 days.
Food history:
- Bruschetta originated in Italy as a way to use up stale bread. It was traditionally rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
- Robiola La Rustica cheese has a creamy and tangy flavor, which pairs well with the grilled bread and fresh basil.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
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Region: Italian