Ingredients with Measurements:
- 1 pound Raschera d'Alpeggio cheese, sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the olive oil, garlic, thyme, salt, and pepper.
3. In a baking dish, arrange the sliced Raschera d'Alpeggio cheese in a single layer.
4. Pour the olive oil mixture over the cheese, making sure it is evenly coated.
5. Scatter the cherry tomatoes and chopped olives over the cheese.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the tomatoes are soft and slightly caramelized.
8. Serve hot.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Saturated Fat: 17g
Substitutions for ingredients:
- Raschera d'Alpeggio cheese can be substituted with Fontina or Gruyere cheese.
- Cherry tomatoes can be substituted with sliced Roma tomatoes.
- Kalamata olives can be substituted with black olives.
- Add sliced red onion or roasted red peppers for extra flavor.
- Top with fresh basil or parsley before serving.
- Serve with crusty bread for dipping.
Tips and tricks:
- Make sure the cheese is sliced thinly for even melting.
- Use a good quality olive oil for the best flavor.
- Let the dish cool for a few minutes before serving to allow the cheese to set.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Serve on a platter with fresh herbs and sliced bread.
Fresh herbs, such as basil or parsley.
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread or crostini.
- If the cheese is not melting evenly, try slicing it thinner or baking it for a few extra minutes.
Food safety advice:
- Make sure the cheese is fully melted and the dish is heated through before serving.
Raschera d'Alpeggio is a semi-soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a nutty, buttery flavor.
Creamy, nutty, tangy, and savory.
Serve as an appetizer or a light meal.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A