Ingredients with Measurements:
- 4 Tomino di Rivalta cheese (about 2 oz each)
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon or spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped spinach, ricotta cheese, minced garlic, and grated Parmesan cheese. Mix well.
3. Season the mixture with salt and pepper to taste.
4. Cut a small slice off the top of each Tomino di Rivalta cheese to create a small opening.
5. Stuff each cheese with the spinach and ricotta mixture.
6. In a separate bowl, mix the bread crumbs with olive oil.
7. Place the stuffed Tomino di Rivalta cheese in a baking dish.
8. Sprinkle the bread crumb mixture over the top of each cheese.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the bread crumbs are golden brown.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 400mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Tomino di Rivalta cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with any hard, grated cheese such as Pecorino Romano or Asiago.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and ricotta mixture for added flavor.
- Top the stuffed cheese with sliced almonds or pine nuts before baking for added crunch.
- Serve the baked cheese with crusty bread or crackers for dipping.
Tips and tricks:
- Make sure to cut a small slice off the top of each cheese to create an opening for the spinach and ricotta mixture.
- Use a spoon or spatula to stuff the cheese with the mixture, being careful not to break the cheese.
- If the bread crumbs are not browning enough, place the baking dish under the broiler for a few minutes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover cheese in a baking dish and bake in a preheated 375°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked cheese on a platter with fresh herbs and sliced bread.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting enough, place the baking dish back in the oven for a few more minutes.
Food safety advice:
Make sure to cook the cheese until it is melted and heated through to ensure food safety.
Food history:
Tomino di Rivalta is a soft cheese made from cow's milk that is produced in the Piedmont region of Italy.
Flavor profiles:
The baked Tomino di Rivalta cheese has a creamy, mild flavor with a crispy bread crumb topping and a savory spinach and ricotta filling.
Serving suggestions:
Serve the baked cheese as an appetizer or as part of a cheese board.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Cheesy, Nutty, Herbaceous