Ingredients with Measurements:
- 1 loaf of crusty Italian bread
- 8 oz. Stracchino Orobico cheese, room temperature
- 2 red bell peppers
- 2 tbsp. olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the bread into 1-inch slices and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 5-7 minutes or until lightly toasted.
3. Meanwhile, roast the red peppers. Cut them in half and remove the seeds and stems. Place them on a baking sheet, skin side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until the skin is charred and blistered.
4. Remove the peppers from the oven and let them cool for a few minutes. Peel off the skin and discard it. Cut the peppers into small pieces and place them in a blender or food processor.
5. Add the garlic and a pinch of salt to the blender or food processor. Pulse until the mixture is smooth.
6. Spread a generous amount of Stracchino Orobico cheese on each slice of bread.
7. Top the cheese with a spoonful of the roasted red pepper mixture.
8. Garnish with fresh basil leaves and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Bake the bread at 400°F and roast the red peppers at 400°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 17g
Protein: 6g
Sodium: 290mg
Sugar: 2g
Substitutions for ingredients:
- Stracchino Orobico cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Red bell peppers can be substituted with any color bell pepper or roasted tomatoes.
Variations:
- Add sliced prosciutto or salami on top of the roasted red pepper mixture for a meatier version.
- Top the bruschetta with sliced black olives or capers for a salty twist.
Tips and tricks:
- Make sure the Stracchino Orobico cheese is at room temperature before spreading it on the bread. This will make it easier to spread.
- Use a serrated knife to cut the bread into slices. This will prevent the bread from getting squished.
- If you don't have a blender or food processor, you can finely chop the roasted red peppers and garlic by hand.
Storage instructions:
Store any leftover roasted red pepper mixture in an airtight container in the refrigerator for up to 3 days. Store any leftover 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 basil leaves. Serve with a glass of red wine.
Garnishes:
Fresh basil leaves
Pairings:
This bruschetta pairs well with a light-bodied red wine such as Pinot Noir or Chianti.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Grilled vegetables such as zucchini or eggplant
Troubleshooting advice:
- If the roasted red pepper mixture is too thick, add a tablespoon of olive oil to thin it out.
- If the bread is too hard to slice, try microwaving it for 10-15 seconds to soften it up.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination.
Food history:
Bruschetta is a traditional Italian appetizer that dates back to the 15th century. It was originally made with bread that was grilled over an open flame and rubbed with garlic and olive oil.
Flavor profiles:
This bruschetta has a creamy, tangy flavor from the Stracchino Orobico cheese and a sweet, smoky flavor from the roasted red peppers.
Serving suggestions:
Serve this bruschetta as an appetizer at your next dinner party or as a light lunch or snack.
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Region: Italian