Robiola di Pecora Bruschetta Recipe

Ingredients with Measurements:
- 1 baguette, sliced into 1/2-inch thick pieces
- 1/2 cup of Robiola di Pecora cheese, softened
- 1/4 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste

Special equipment needed:
- Grill or grill pan
- Mixing bowl

Step-by-step instructions:

1. Preheat your grill or grill pan to medium-high heat.

2. In a mixing bowl, combine the softened Robiola di Pecora cheese, minced garlic, fresh thyme leaves, salt, and pepper. Mix well.

3. Brush each slice of baguette with extra-virgin olive oil on both sides.

4. Grill the baguette slices for 1-2 minutes on each side until they are golden brown and crispy.

5. Remove the baguette slices from the grill and spread a generous amount of the Robiola di Pecora cheese mixture on top of each slice.

6. Serve immediately.

Preparation time: 10 minutes
Cooking time: 5 minutes
Grill or grill pan at medium-high heat
Serving size:
This recipe makes 6 servings.

Nutritional information:
Calories: 210
Fat: 13g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 260mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Protein: 6g

Substitutions for ingredients:
- Robiola di Pecora cheese can be substituted with any soft cheese such as Brie or Camembert.
- Fresh thyme leaves can be substituted with dried thyme.

- Add sliced cherry tomatoes on top of the cheese mixture for a burst of freshness.
- Drizzle balsamic glaze on top of the bruschetta for added sweetness.

Tips and tricks:
- Make sure the Robiola di Pecora cheese is softened before mixing it with the other ingredients.
- Brushing the baguette slices with extra-virgin olive oil will prevent them from sticking to the grill.
- Use a grill pan if you don't have access to an outdoor grill.

Storage instructions:
Store any leftover Robiola di Pecora 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 leaves.

Fresh thyme leaves

This Robiola di Pecora Bruschetta pairs well with a crisp white wine such as Pinot Grigio.

Suggested side dishes:
- Mixed green salad
- Grilled vegetables

Troubleshooting advice:
- If the baguette slices are burning on the grill, reduce the heat to medium.
- If the cheese mixture is too thick, add a splash of milk to thin it out.

Food safety advice:
Make sure to use clean utensils and surfaces when preparing this recipe to prevent cross-contamination.

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, olive oil, and salt.

Flavor profiles:
This Robiola di Pecora Bruschetta has a creamy and tangy flavor with hints of garlic and thyme.

Serving suggestions:
Serve this Robiola di Pecora Bruschetta as an appetizer or as a light lunch.

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Region: Italian

Taste: Creamy, Tangy, Herby, Savory