Ingredients with Measurements:
- 1 baguette, sliced into 1/2-inch thick rounds
- 1/4 cup extra-virgin olive oil
- 8 oz Robiola della Valsassina cheese, at room temperature
- 1/4 cup chopped fresh herbs (such as parsley, thyme, and chives)
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet. Brush both sides with olive oil.
3. Bake the baguette slices for 8-10 minutes, or until golden brown and crispy.
4. In a small bowl, mix the Robiola della Valsassina cheese with the chopped herbs. Season with salt and pepper to taste.
5. Spread the cheese mixture on top of each baguette slice.
6. Return the crostini to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve the crostini warm.
Time:
Preparation time: 10 minutes
Cooking time: 15-17 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories: 160
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 240mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Baguette: Any crusty bread can be used as a substitute.
- Robiola della Valsassina cheese: Brie or Camembert can be used as a substitute.
- Fresh herbs: Dried herbs can be used as a substitute.
Variations:
- Add sliced prosciutto or salami on top of the cheese mixture before baking.
- Top the crostini with sliced cherry tomatoes and a drizzle of balsamic glaze after baking.
- Spread a layer of fig jam on top of the baguette slices before adding the cheese mixture.
Tips and tricks:
- Make sure the cheese is at room temperature before mixing with the herbs to ensure it spreads easily.
- Use a pastry brush to evenly coat the baguette slices with olive oil.
- If the crostini are not crispy enough, broil them for 1-2 minutes after baking.
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 375°F oven 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 wine, such as Prosecco or Champagne
Suggested side dishes:
- Mixed greens salad with a light vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the crostini are too soft, bake them for an additional 1-2 minutes.
- If the cheese is not melting, broil the crostini for 1-2 minutes.
Food safety advice:
- Make sure to store any leftover crostini in the refrigerator.
- Do not leave the crostini at room temperature for more than 2 hours.
Food history:
Robiola della Valsassina is a soft, creamy cheese from the Lombardy region of Italy. It is made from a blend of cow's, sheep's, and goat's milk.
Flavor profiles:
The crostini have a crispy texture and a creamy, herbaceous flavor.
Serving suggestions:
Serve the crostini as an appetizer or as part of a cheese board.
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Region: Italian