Ingredients with Measurements:
- 1 loaf of Italian bread, sliced
- 1/2 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Toma della Valle Stura cheese, crumbled
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the extra-virgin olive oil and minced garlic.
3. Brush the sliced Italian bread with the garlic-infused olive oil and place them on a baking sheet.
4. Bake the bread slices for 8-10 minutes or until they are golden brown and crispy.
5. In a separate mixing bowl, combine the chopped artichoke hearts, crumbled Toma della Valle Stura cheese, salt, and pepper.
6. Spoon the artichoke and cheese mixture onto the toasted bread slices.
7. Garnish with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 5g
Cholesterol: 15mg
Sodium: 400mg
Total carbohydrates: 18g
Dietary fiber: 2g
Sugar: 1g
Protein: 6g
Substitutions for ingredients:
- Italian bread can be substituted with French baguette or sourdough bread.
- Toma della Valle Stura cheese can be substituted with any mild and creamy cheese such as Brie or Camembert.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the artichoke and cheese mixture for added flavor.
- Top the bruschetta with a fried egg for a breakfast twist.
Tips and tricks:
- Use a serrated knife to slice the bread to prevent it from getting squished.
- Make sure to drain the artichoke hearts well to avoid a soggy bruschetta.
- For a more intense garlic flavor, rub the garlic cloves directly onto the toasted bread slices.
Storage instructions:
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 toaster oven or oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a wooden board or platter for a rustic presentation.
Garnishes:
Garnish the bruschetta with fresh basil leaves or chopped parsley.
Pairings:
Pair this bruschetta with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve this bruschetta with a side salad or roasted vegetables.
Troubleshooting advice:
If the bread slices are not crispy enough, toast them for an additional 2-3 minutes.
Food safety advice:
Make sure to properly store any leftover bruschetta in the refrigerator to prevent foodborne illness.
Food history:
Bruschetta is a traditional Italian appetizer that originated in central Italy. It is typically made with toasted bread rubbed with garlic and topped with tomatoes, olive oil, and salt.
Flavor profiles:
This Toma della Valle Stura and Artichoke Bruschetta has a creamy and tangy flavor from the cheese and artichokes, with a hint of garlic and a crispy texture from the toasted bread.
Serving suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian