Ingredients with Measurements:
- 1 Tumin del Mello cheese wheel (about 8 oz)
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped kalamata olives
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Tumin del Mello cheese wheel in half horizontally, creating two thinner rounds.
3. In a bowl, mix together the chopped spinach, crumbled feta cheese, sun-dried tomatoes, kalamata olives, minced garlic, olive oil, salt, and pepper.
4. Place one half of the Tumin del Mello cheese wheel in a baking dish, cut side up.
5. Spread the spinach and feta mixture evenly over the cheese.
6. Place the other half of the Tumin del Mello cheese wheel on top of the spinach and feta mixture, cut side down.
7. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
9. Let the baked Tumin del Mello with spinach and feta cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-35 minutes
Temperature:
- Preheat oven to 375°F
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 280
- Fat: 23g
- Carbohydrates: 6g
- Protein: 13g
Substitutions for ingredients:
- Tumin del Mello cheese can be substituted with any soft cheese, such as brie or camembert.
- Spinach can be substituted with kale or arugula.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Kalamata olives can be substituted with black olives.
Variations:
- Add chopped artichoke hearts to the spinach and feta mixture.
- Use roasted garlic instead of minced garlic for a milder flavor.
- Add a sprinkle of red pepper flakes for a spicy kick.
Tips and tricks:
- Let the baked Tumin del Mello with spinach and feta cool for a few minutes before serving to prevent the cheese from being too runny.
- Serve with crusty bread or crackers for dipping.
- Use a sharp knife to cut the Tumin del Mello cheese in half horizontally.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the baked Tumin del Mello with spinach and feta on a wooden board or platter.
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting, try increasing the oven temperature or baking for a few more minutes.
Food safety advice:
- Make sure to wash your hands and any utensils used in the preparation of this dish.
- Keep the baked Tumin del Mello with spinach and feta refrigerated until ready to serve.
Food history:
- Tumin del Mello cheese is a soft cheese from the Basque region of Spain.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad.
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