Ingredients with Measurements:
- 1 loaf of crusty bread
- 1/2 cup of extra virgin olive oil
- 1 garlic clove
- 8 oz. of Robiola delle Langhe cheese
- 1 tbsp. of fresh thyme leaves
- Salt and pepper to taste
Special Equipment Needed:
- Grill or grill pan
- Pastry brush
Step-by-Step Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Slice the bread into 1/2 inch thick slices.
3. In a small bowl, mix together the olive oil and minced garlic.
4. Brush the bread slices with the garlic-infused olive oil.
5. Grill the bread slices for 2-3 minutes on each side, until they are lightly charred and crispy.
6. Remove the bread from the grill and let it cool for a minute.
7. Spread a generous amount of Robiola delle Langhe cheese on top of each slice of bread.
8. Sprinkle fresh thyme leaves over the cheese.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Total fat: 28g
Saturated fat: 10g
Cholesterol: 35mg
Sodium: 390mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Any type of crusty bread can be used instead of the recommended bread.
- If Robiola delle Langhe cheese is not available, any soft and creamy cheese can be used as a substitute.
- Fresh rosemary or oregano can be used instead of thyme.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese for extra flavor and color.
- Drizzle balsamic glaze or honey over the bruschetta for a sweet and tangy twist.
- Top the bruschetta with prosciutto or pancetta for a salty and savory addition.
Tips and Tricks:
- Make sure to brush the bread slices with enough olive oil to prevent them from sticking to the grill.
- Use a pastry brush to evenly distribute the garlic-infused olive oil on the bread slices.
- Let the bread cool for a minute before adding the cheese to prevent it from melting too quickly.
Storage Instructions:
Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat the bruschetta, place it in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Arrange the bruschetta on a platter and garnish with fresh thyme sprigs.
Garnishes:
Fresh thyme sprigs
Pairings:
This bruschetta pairs well with a crisp white wine or a light-bodied red wine.
Suggested Side Dishes:
- Mixed green salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the bread slices are too thick, they may not cook evenly on the grill. Try slicing them thinner or toasting them in the oven before grilling.
- If the cheese is not spreading easily, let it sit at room temperature for a few minutes to soften.
Food Safety Advice:
- Make sure to cook the bread slices thoroughly to prevent any risk of foodborne illness.
- Store any leftover bruschetta in the refrigerator and consume within 2 days.
Food History:
Robiola delle Langhe is a soft cheese made from a blend of cow's, sheep's, and goat's milk. It is a traditional cheese from the Piedmont region of Italy.
Flavor Profiles:
This bruschetta has a crispy and garlicky bread base, topped with creamy and tangy Robiola delle Langhe cheese. The fresh thyme adds a subtle herbaceous flavor to the dish.
Serving Suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian