Ingredients with Measurements:
- 8 oz Caciotta Amiatina cheese, sliced
- 1 cup pitted Kalamata olives
- 2 cloves garlic, minced
- 1 tbsp capers
- 1 tbsp lemon juice
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Baguette slices or crackers for serving
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the olives, garlic, capers, lemon juice, and olive oil. Pulse until the mixture is well combined but still slightly chunky.
2. Season the olive tapenade with salt and pepper to taste.
3. Arrange the sliced Caciotta Amiatina cheese on a serving platter.
4. Spoon the olive tapenade over the cheese slices.
5. Serve with baguette slices or crackers.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 6g
- Protein: 8g
- Fiber: 2g
Substitutions for ingredients:
- Caciotta Amiatina cheese can be substituted with any mild, semi-soft cheese such as Fontina or Gouda.
- Kalamata olives can be substituted with any other type of black olive.
- Capers can be omitted or substituted with chopped pickles.
Variations:
- Add chopped fresh herbs such as parsley or basil to the olive tapenade.
- Top the cheese and olive tapenade with sliced cherry tomatoes or roasted red peppers.
Tips and tricks:
- Make the olive tapenade ahead of time and store it in the refrigerator until ready to use.
- Use a sharp knife to slice the cheese thinly and evenly.
Storage instructions:
- Store any leftover olive tapenade in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Arrange the cheese and olive tapenade on a wooden board or platter for a rustic presentation.
Garnishes:
- Garnish with a sprig of fresh herbs such as thyme or rosemary.
Pairings:
- Serve with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Serve with a side salad of mixed greens dressed with a simple vinaigrette.
Troubleshooting advice:
- If the olive tapenade is too salty, add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Keep the cheese and olive tapenade refrigerated until ready to serve.
Food history:
- Caciotta Amiatina is a type of cheese from the Amiata region of Tuscany, Italy.
Flavor profiles:
- The Caciotta Amiatina cheese is mild and slightly nutty, while the olive tapenade is salty and tangy.
Serving suggestions:
- Serve as an appetizer or snack before a meal.
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Region: Italian