Ingredients with Measurements:
- 4 Caciocavallo cheese slices
- 4 slices of bread
- 2 cloves of garlic
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Cut the bread slices in half and place them on the baking sheet.
4. Rub the garlic cloves on the bread slices.
5. Drizzle the olive oil over the bread slices and season with salt and pepper.
6. Place a slice of Caciocavallo cheese on top of each bread slice.
7. Bake in the oven for 10-12 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes.
9. Serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 15g
Protein: 15g
Substitutions for ingredients:
- Caciocavallo cheese can be substituted with provolone or mozzarella cheese.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the cheese before baking.
- Sprinkle some chopped fresh herbs, such as basil or parsley, on top of the cheese before baking.
Tips and tricks:
- Make sure to use a good quality bread for this recipe.
- You can also use a toaster oven to make this recipe.
- If the cheese is not melted enough, you can broil it for a few minutes.
Storage instructions:
Store any leftover Caciocavallo Impiccato in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the Caciocavallo Impiccato in a preheated oven at 375°F (190°C) for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Caciocavallo Impiccato on a wooden board or platter.
Garnishes:
Garnish with some fresh herbs, such as basil or parsley.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melted enough, you can broil it for a few minutes.
- If the bread is too hard, you can brush it with some olive oil or butter before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Caciocavallo Impiccato is a traditional Italian dish from the southern regions of Italy, such as Calabria and Sicily.
Flavor profiles:
Caciocavallo cheese has a mild and slightly tangy flavor, which pairs well with the garlic and olive oil.
Serving suggestions:
Serve the Caciocavallo Impiccato as an appetizer or snack.
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Region: Italian