Ingredients with Measurements:
- 1 loaf of crusty Italian bread
- 2 cups of diced fresh tomatoes
- 1/4 cup of chopped fresh basil
- 1/4 cup of extra-virgin olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of Tronchetto Stagionato cheese, grated
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the bread into 1/2-inch thick slices and place them on a baking sheet.
3. In a mixing bowl, combine the diced tomatoes, chopped basil, extra-virgin olive oil, salt, and black pepper. Mix well.
4. Spoon the tomato mixture onto each slice of bread.
5. Sprinkle the grated Tronchetto Stagionato cheese over the tomato mixture.
6. Bake the bruschetta in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove the bruschetta from the oven and let it cool for a few minutes.
8. Serve the Tronchetto Stagionato and Tomato Bruschetta warm.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 400mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Tronchetto Stagionato cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Fresh basil can be substituted with dried basil.
Variations:
- Add sliced garlic to the tomato mixture for extra flavor.
- Top the bruschetta with sliced black olives or capers.
- Use different types of cheese, such as mozzarella or goat cheese.
Tips and tricks:
- Make sure to use a crusty Italian bread for the best texture.
- Toast the bread slices before adding the tomato mixture for extra crunch.
- Use a good quality extra-virgin olive oil for the best flavor.
Storage instructions:
Leftover bruschetta can be stored 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 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves or chopped parsley.
Pairings:
This Tronchetto Stagionato and Tomato Bruschetta pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve this bruschetta with a side salad or grilled vegetables.
Troubleshooting advice:
If the cheese is not melted enough, place the bruschetta under the broiler for a minute or two.
Food safety advice:
Make sure to wash the tomatoes and basil before using them in the recipe.
Food history:
Bruschetta is a traditional Italian antipasto that is typically made with toasted bread, garlic, and olive oil. It is believed to have originated in central Italy.
Flavor profiles:
This Tronchetto Stagionato and Tomato Bruschetta has a savory and tangy flavor from the cheese and tomatoes, with a hint of sweetness from the basil.
Serving suggestions:
Serve this Tronchetto Stagionato and Tomato Bruschetta as an appetizer or a light lunch.
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Region: Italian