Ingredients with Measurements:
- 1 loaf of Italian bread, sliced into 1/2 inch thick pieces
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Robiola di Ceva cheese, crumbled
- 1/4 cup of olive oil
- 1 tablespoon of balsamic vinegar
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
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, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
3. Brush the bread slices with the olive oil mixture on both sides.
4. Grill the bread slices for 2-3 minutes on each side until they are lightly charred and crispy.
5. In a separate bowl, mix together the chopped artichoke hearts and crumbled Robiola di Ceva cheese.
6. Top each grilled bread slice with the artichoke and cheese mixture.
7. Garnish with fresh basil leaves and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
This recipe serves 4 people as an appetizer.
Nutritional information:
Calories: 300
Total fat: 18g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 550mg
Total carbohydrates: 26g
Dietary fiber: 3g
Sugar: 2g
Protein: 9g
Substitutions for ingredients:
- Instead of Robiola di Ceva cheese, you can use any soft cheese such as goat cheese or feta cheese.
- You can use fresh artichokes instead of canned artichoke hearts.
Variations:
- Add some chopped sun-dried tomatoes to the artichoke and cheese mixture for extra flavor.
- Top the bruschetta with some sliced prosciutto or pancetta for a meaty twist.
Tips and tricks:
- Make sure to brush the bread slices with the olive oil mixture generously to prevent them from drying out on the grill.
- You can also toast the bread slices in the oven if you don't have a grill or grill pan.
Storage instructions:
This dish is best served immediately, but you can store any leftover artichoke and cheese mixture in an airtight container in the fridge for up to 2 days.
Reheating instructions:
To reheat the leftover bruschetta, place it in a preheated oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with some fresh basil leaves for a colorful and appetizing presentation.
Garnishes:
Fresh basil leaves
Pairings:
This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve this bruschetta with a side salad or some grilled vegetables for a complete meal.
Troubleshooting advice:
- If the bread slices are sticking to the grill or grill pan, brush them with some more olive oil.
- If the cheese is not melting, place the bruschetta under the broiler for a minute or two.
Food safety advice:
Make sure to thoroughly drain and rinse the canned artichoke hearts before using them in this recipe.
Food history:
Bruschetta is a traditional Italian appetizer that originated in central Italy. It is typically made with grilled bread rubbed with garlic and topped with tomatoes, basil, and olive oil. This recipe puts a twist on the classic bruschetta by using Robiola di Ceva cheese and artichoke hearts.
Flavor profiles:
This dish is savory, tangy, and slightly sweet with a crispy and crunchy texture.
Serving suggestions:
Serve this dish as an appetizer or a light lunch.
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Region: Italian