Ingredients with Measurements:
- 1 pound Caciocavallo Campano cheese, sliced
- 3 red bell peppers, roasted and sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the sliced Caciocavallo Campano cheese on a baking sheet.
3. Roast the cheese in the oven for 10-12 minutes, or until it is melted and bubbly.
4. In a separate bowl, mix the roasted red bell peppers with olive oil, balsamic vinegar, salt, and pepper.
5. Once the cheese is melted, remove it from the oven and top it with the roasted red bell pepper mixture.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 7g
- Protein: 18g
Substitutions for ingredients:
- Caciocavallo Campano cheese can be substituted with provolone or mozzarella cheese.
- Red bell peppers can be substituted with yellow or orange bell peppers.
Variations:
- Add sliced tomatoes or olives to the roasted red pepper mixture for added flavor.
- Use different types of cheese, such as gouda or cheddar, for a different taste.
Tips and tricks:
- Make sure to slice the cheese evenly to ensure even melting.
- Roast the red bell peppers ahead of time for a quicker preparation.
Storage instructions:
- Store any leftover cheese and roasted red peppers separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese on a baking sheet and heat in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the melted cheese and roasted red peppers on a wooden board for a rustic presentation.
Garnishes:
- Garnish with fresh herbs, such as basil or parsley, for added flavor.
Pairings:
- Serve with crusty bread or crackers for dipping.
Suggested side dishes:
- Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it thinner or adjusting the oven temperature.
Food safety advice:
- Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Caciocavallo Campano is a traditional Italian cheese that originated in the Campania region of Italy.
Flavor profiles:
- The Caciocavallo Campano cheese has a mild and slightly tangy flavor, while the roasted red peppers add a sweet and smoky taste.
Serving suggestions:
- Serve as an appetizer or as a main dish with a side salad or roasted vegetables.
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Region: Italian