Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick rounds
- 1/4 cup olive oil
- 1/2 cup Robiola di Ceva cheese, room temperature
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh basil leaves, chopped
- Salt and 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 on a baking sheet and brush each slice with olive oil.
3. Bake the baguette slices in the preheated oven for 8-10 minutes or until golden brown and crispy.
4. In a small bowl, mix together the Robiola di Ceva cheese, roasted red peppers, and chopped basil leaves.
5. Season the cheese mixture with salt and pepper to taste.
6. Spread a generous amount of the cheese mixture onto each baguette slice.
7. Serve the crostini immediately.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
375°F
Serving size:
Makes 12 crostini
Nutritional information:
Calories: 130
Fat: 8g
Carbohydrates: 11g
Protein: 4g
Sodium: 190mg
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Robiola di Ceva cheese can be substituted with any soft cheese like Brie or Camembert.
- Roasted red peppers can be substituted with sun-dried tomatoes or marinated artichokes.
- Basil leaves can be substituted with parsley or thyme.
Variations:
- Add a drizzle of balsamic glaze on top of the crostini for extra flavor.
- Top the crostini with prosciutto or salami for a meaty twist.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the baguette slices are evenly sliced to ensure even cooking.
- Use a serrated knife to slice the baguette to prevent squishing the bread.
- Let the cheese come to room temperature before mixing to ensure smooth and creamy texture.
Storage instructions:
Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the crostini in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the crostini on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Pair the crostini with a glass of red wine like Pinot Noir or Chianti.
Suggested side dishes:
Serve the crostini with a side salad or a bowl of soup.
Troubleshooting advice:
- If the baguette slices are too thick, they may not cook evenly. Adjust the thickness of the slices accordingly.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to 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 Middle Ages. It was originally made with stale bread that was toasted and topped with various ingredients.
Flavor profiles:
The crostini has a crispy and crunchy texture from the baguette slices and a creamy and tangy flavor from the Robiola di Ceva cheese. The roasted red peppers add a sweet and smoky flavor, while the basil leaves add a fresh and herbaceous note.
Serving suggestions:
Serve the crostini as an appetizer at a dinner party or as a light lunch or snack.
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Region: Italian