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
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
This recipe makes 6 servings.
Saturated Fat: 5g
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.
Store any leftover Robiola di Pecora Bruschetta in an airtight container in the refrigerator for up to 2 days.
To reheat the bruschetta, place it in a preheated oven at 350°F for 5-7 minutes or until heated through.
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
- 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.
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.
This Robiola di Pecora Bruschetta has a creamy and tangy flavor with hints of garlic and thyme.
Serve this Robiola di Pecora Bruschetta as an appetizer or as a light lunch.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A