Ingredients with Measurements:
- 1 loaf of crusty Italian bread, sliced
- 1 cup of cherry tomatoes, halved
- 1/2 cup of smoked scamorza cheese, shredded
- 2 cloves of garlic, minced
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush the bread slices with olive oil and grill them until they are lightly charred on both sides.
3. In a bowl, mix together the cherry tomatoes, minced garlic, and a pinch of salt and pepper.
4. Top each grilled bread slice with a spoonful of the tomato mixture.
5. Sprinkle the shredded smoked scamorza cheese over the tomato mixture.
6. Place the bruschetta back on the grill and cook until the cheese is melted and bubbly.
7. Remove from the grill and garnish with fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories per serving: 180
- Total fat: 9g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 320mg
- Total carbohydrates: 19g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 7g
Substitutions for ingredients:
- Any type of cheese can be substituted for the smoked scamorza cheese.
- Any type of bread can be used for the bruschetta.
Variations:
- Add sliced prosciutto or salami to the bruschetta for a meatier version.
- Use roasted garlic instead of minced garlic for a milder flavor.
- Top the bruschetta with arugula or other greens for added freshness.
Tips and tricks:
- Make sure the grill or grill pan is hot before grilling the bread slices.
- Use a serrated knife to slice the bread for easier cutting.
- Don't overload the bruschetta with toppings to prevent it from becoming soggy.
Storage instructions:
- Store any leftover bruschetta in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the bruschetta in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the bruschetta on a wooden board or platter for a rustic look.
- Garnish with fresh basil leaves or a drizzle of balsamic glaze for added flavor and color.
Garnishes:
- Fresh basil leaves
- Balsamic glaze
- Red pepper flakes
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Grilled vegetables such as zucchini or eggplant
Troubleshooting advice:
- If the bread slices are burning too quickly, lower the heat on the grill or grill pan.
- If the cheese is not melting, cover the bruschetta with a lid or foil to trap the heat.
Food safety advice:
- Make sure to wash the cherry tomatoes before using them.
- Store any leftover bruschetta in the refrigerator and consume within 2 days.
Food history:
- Bruschetta originated in Italy and traditionally consists of grilled bread rubbed with garlic and topped with olive oil and salt. This recipe adds a twist with the addition of smoked scamorza cheese and cherry tomatoes.
Flavor profiles:
- Smoky, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or a light lunch.
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Region: Italian