Ingredients with Measurements:
- 1 baguette, sliced into 1/2-inch thick rounds
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup goat cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the olive oil, salt, and black pepper.
3. Brush the baguette slices with the olive oil mixture and place them on a baking sheet.
4. Bake the baguette slices for 10-12 minutes or until lightly toasted.
5. In a separate mixing bowl, combine the goat cheese, sun-dried tomatoes, and fresh basil.
6. Spread the goat cheese mixture on top of the toasted baguette slices.
7. Return the bruschetta to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Remove the bruschetta from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 17-19 minutes
Temperature:
375°F
Serving size:
Makes 12-14 bruschetta slices
Nutritional information:
Calories: 170
Fat: 12g
Carbohydrates: 12g
Protein: 4g
Sodium: 280mg
Sugar: 1g
Substitutions for ingredients:
- Baguette can be substituted with any crusty bread.
- Goat cheese can be substituted with feta cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers.
Variations:
- Add sliced black olives to the goat cheese mixture.
- Top the bruschetta with arugula or spinach leaves.
- Drizzle balsamic glaze on top of the bruschetta before serving.
Tips and tricks:
- Make sure to brush the baguette slices evenly with the olive oil mixture to prevent them from burning.
- Use a sharp knife to crumble the goat cheese.
- Let the bruschetta cool for a few minutes before serving to prevent burns.
Storage instructions:
Store leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the bruschetta in the oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta slices on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Pair the bruschetta with a glass of red wine or a light salad.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or grilled chicken.
Troubleshooting advice:
- If the baguette slices are burning, reduce the oven temperature or bake for a shorter amount of time.
- If the cheese is not melting, place the bruschetta under the broiler for a few minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Store leftovers in the refrigerator and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Bruschetta originated in Italy and is traditionally made with toasted bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
The Semicotto Caprino Bruschetta has a savory and tangy flavor from the goat cheese and sun-dried tomatoes, balanced with the sweetness of the toasted baguette.
Serving suggestions:
Serve the bruschetta as an appetizer or a light lunch.
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Region: Italian