Ingredients with Measurements:
- 1 cup of Bagòss cheese, grated
- 2 red bell peppers, roasted and sliced
- 4 oz of goat cheese, crumbled
- 2 tbsp of olive oil
- 1 tsp of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Place the sliced red peppers on the baking sheet and drizzle with 1 tbsp of olive oil.
4. Sprinkle with dried oregano, salt, and pepper.
5. Roast the peppers for 20-25 minutes or until they are tender and slightly charred.
6. In a large bowl, mix the grated Bagòss cheese with the crumbled goat cheese.
7. Add the remaining 1 tbsp of olive oil and mix well.
8. Once the red peppers are done roasting, remove them from the oven and let them cool for a few minutes.
9. Once they are cool enough to handle, slice them into thin strips.
10. Add the roasted red pepper strips to the cheese mixture and mix well.
11. Serve the Bagòss with roasted red peppers and goat cheese warm.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 280
Fat: 22g
Saturated Fat: 11g
Cholesterol: 55mg
Sodium: 380mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 4g
Protein: 16g
Substitutions for ingredients:
- Bagòss cheese can be substituted with Parmesan cheese.
- Goat cheese can be substituted with feta cheese.
Variations:
- Add some chopped fresh herbs like basil or parsley to the cheese mixture for extra flavor.
- Add some sliced black olives to the cheese mixture for a salty twist.
Tips and tricks:
- Make sure to roast the red peppers until they are slightly charred for maximum flavor.
- Let the roasted red peppers cool for a few minutes before slicing them into thin strips.
- Serve the Bagòss with roasted red peppers and goat cheese warm for the best taste.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Bagòss with roasted red peppers and goat cheese in the microwave or oven until heated through.
Presentation ideas:
Serve the Bagòss with roasted red peppers and goat cheese on a platter with some crackers or sliced baguette.
Garnishes:
Garnish with some fresh herbs like basil or parsley.
Pairings:
Pair with a glass of red wine like Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side salad or some roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil.
- If the roasted red peppers are too soft, roast them for less time.
Food safety advice:
Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
Bagòss is a type of cheese that is made in the Lombardy region of Italy.
Flavor profiles:
This recipe has a savory and slightly tangy flavor from the cheese and roasted red peppers.
Serving suggestions:
Serve the Bagòss with roasted red peppers and goat cheese as an appetizer or snack.
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Region: Italian