Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 2 cloves garlic, peeled and halved
- 1/4 cup extra-virgin olive oil
- 4 ripe tomatoes, diced
- 1/2 pound salsiccia cruda, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush both sides of the baguette slices with olive oil and grill until lightly charred, about 1-2 minutes per side.
3. Rub the garlic halves over the grilled bread slices.
4. In a bowl, combine the diced tomatoes, sliced salsiccia cruda, chopped basil, salt, and pepper.
5. Spoon the tomato and salsiccia mixture over the grilled bread slices.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 17g
Protein: 7g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Salsiccia cruda can be substituted with prosciutto or salami.
- Basil can be substituted with parsley or oregano.
Variations:
- Add sliced mozzarella cheese on top of the tomato and salsiccia mixture before grilling.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Add a drizzle of balsamic glaze on top of the bruschetta for a sweet and tangy flavor.
Tips and tricks:
- Make sure to brush both sides of the bread slices with olive oil to prevent them from sticking to the grill.
- Use a sharp knife to thinly slice the salsiccia cruda.
- Serve the bruschetta immediately after assembling to prevent the bread from getting soggy.
Storage instructions:
Store any leftover tomato and salsiccia mixture in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftover bruschetta in a toaster oven or under the broiler until warmed through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
- Pair with a simple green salad dressed with balsamic vinaigrette.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Roasted potatoes.
Troubleshooting advice:
- If the bread slices are too thick, they may not cook through on the grill. Use a serrated knife to slice the bread thinly.
- If the tomato and salsiccia mixture is too watery, drain off any excess liquid before spooning onto the bread slices.
Food safety advice:
- Make sure to cook the salsiccia cruda to an internal temperature of 160°F to prevent any foodborne illness.
- Store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
Bruschetta originated in Italy as a way to use up stale bread. It was traditionally topped with garlic, olive oil, and salt. Over time, the dish has evolved to include a variety of toppings, such as tomatoes, cheese, and cured meats.
Flavor profiles:
The bruschetta has a crispy and charred bread base, topped with juicy tomatoes, savory salsiccia cruda, and fresh basil. The dish is well-balanced with salty, sweet, and acidic flavors.
Serving suggestions:
Serve the bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian