Ingredients with Measurements:
- 1 wheel of Brescianella cheese (8 oz)
- 2 red bell peppers
- 1/2 cup pitted Kalamata olives
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the red bell peppers on a baking sheet lined with parchment paper.
4. Drizzle the red bell peppers with 1 tbsp of olive oil and season with salt and pepper.
5. Roast the red bell peppers in the oven for 20-25 minutes or until they are tender and slightly charred.
6. Remove the red bell peppers from the oven and let them cool.
7. Cut the roasted red bell peppers into thin strips.
8. Cut the Brescianella cheese into small cubes.
9. In a mixing bowl, combine the Brescianella cheese, roasted red bell peppers, and Kalamata olives.
10. Drizzle the mixture with 1 tbsp of olive oil and season with salt and pepper to taste.
11. Mix everything together until well combined.
12. Serve the Brescianella with Roasted Red Peppers and Olives on a platter or individual plates.
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 per serving: 280
Fat: 23g
Carbohydrates: 7g
Protein: 12g
Substitutions for ingredients:
- Brescianella cheese can be substituted with any soft cheese such as Brie or Camembert.
- Kalamata olives can be substituted with any other type of olives.
Variations:
- Add chopped fresh herbs such as basil, parsley, or thyme for extra flavor.
- Add sliced cherry tomatoes for a pop of color and freshness.
Tips and tricks:
- Make sure to remove the seeds and stems from the red bell peppers before roasting.
- Use a sharp knife to cut the Brescianella cheese into small cubes.
- Serve the Brescianella with Roasted Red Peppers and Olives with crackers or bread for a complete appetizer.
Storage instructions:
Store any leftover Brescianella with Roasted Red Peppers and Olives in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served at room temperature, but if you prefer it warm, you can reheat it in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the Brescianella with Roasted Red Peppers and Olives on a wooden board or platter for a rustic look.
Garnishes:
Garnish with fresh herbs such as basil or parsley.
Pairings:
Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with crusty bread or crackers.
Troubleshooting advice:
If the Brescianella cheese is too soft to cube, place it in the freezer for 10-15 minutes before cutting.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep the dish refrigerated until ready to serve.
Food history:
Brescianella cheese is a soft cheese from the Lombardy region of Italy. It is made from cow's milk and has a creamy texture and mild flavor.
Flavor profiles:
Creamy, tangy, and slightly sweet.
Serving suggestions:
Serve as an appetizer or as part of a cheese board.
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Region: Italian