Ingredients with Measurements:
- 1 baguette, sliced
- 1/4 cup olive oil
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup Val di Sabbia cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet and brush each slice with olive oil.
3. Bake the baguette slices for 8-10 minutes or until they are lightly toasted.
4. In a mixing bowl, combine the chopped olives, sun-dried tomatoes, Val di Sabbia cheese, and chopped basil leaves.
5. Season the mixture with salt and pepper to taste.
6. Spoon the olive and cheese mixture onto each toasted baguette slice.
7. Return the baking sheet to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-17 minutes
Temperature:
375°F
Serving size:
Makes 12-14 bruschetta
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 300mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Baguette can be substituted with any type of bread.
- Kalamata olives can be substituted with any type of olives.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Val di Sabbia cheese can be substituted with feta cheese.
Variations:
- Add chopped garlic to the olive and cheese mixture for extra flavor.
- Top the bruschetta with arugula or spinach leaves for added nutrition.
- Substitute the Val di Sabbia cheese with goat cheese for a tangier flavor.
Tips and tricks:
- Make sure to slice the baguette evenly to ensure even toasting.
- Brushing the baguette slices with olive oil before toasting will help them become crispy.
- Use a sharp knife to crumble the Val di Sabbia cheese.
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 them 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
Pairings:
- Serve the bruschetta with a glass of red wine.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the baguette slices are not toasting evenly, rotate the baking sheet halfway through baking.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftover bruschetta in the refrigerator to prevent bacterial growth.
Food history:
- Bruschetta originated in Italy and was traditionally made with grilled bread rubbed with garlic and topped with olive oil and salt.
Flavor profiles:
- The Val di Sabbia cheese adds a nutty and slightly sweet flavor to the bruschetta, while the olives and sun-dried tomatoes add a salty and tangy flavor.
Serving suggestions:
- Serve the bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian