Ingredients with Measurements:
- 8 oz. Caciotta di Brugnato cheese, sliced
- 2 red bell peppers, roasted and sliced
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven or grill for roasting peppers
Step-by-step instructions:
- Preheat the oven or grill to 400°F.
- Place the red bell peppers on a baking sheet or grill pan and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
- Remove the peppers from the oven or grill and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes.
- Once the peppers are cool enough to handle, remove the skin, stem, and seeds. Slice the peppers into thin strips.
- Arrange the sliced Caciotta di Brugnato cheese on a serving platter.
- Top the cheese with the roasted red pepper strips and chopped basil.
- Drizzle the olive oil over the top of the cheese and peppers.
- Season with salt and pepper to taste.
- Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven or grill temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 16g
- Carbohydrates: 5g
- Protein: 10g
Substitutions for ingredients:
- Caciotta di Brugnato cheese can be substituted with any mild, semi-soft cheese such as Fontina or Gouda.
- Roasted red peppers can be substituted with jarred roasted red peppers.
Variations:
- Add sliced prosciutto or salami to the platter for a meatier version.
- Substitute the basil with fresh oregano or thyme for a different flavor profile.
Tips and tricks:
- To save time, use jarred roasted red peppers instead of roasting your own.
- Serve the Caciotta di Brugnato with crusty bread or crackers for a complete appetizer.
Storage instructions:
- Store any leftover Caciotta di Brugnato with Roasted Red Peppers and Basil in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Arrange the cheese slices in a circular pattern on a large platter and top with the roasted red peppers and basil for a beautiful presentation.
Garnishes:
- Garnish with additional fresh basil leaves or a sprinkle of red pepper flakes for added flavor and color.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a simple green salad or grilled vegetables for a complete meal.
Troubleshooting advice:
- If the roasted red peppers are too charred, they may have a bitter taste. Be sure to remove as much of the charred skin as possible.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing this dish.
Food history:
- Caciotta di Brugnato is a semi-soft cheese made from cow's milk in the Liguria region of Italy.
Flavor profiles:
- The mild, creamy flavor of the Caciotta di Brugnato cheese pairs perfectly with the sweet and smoky roasted red peppers and fresh basil.
Serving suggestions:
- This dish is perfect for a summer picnic or as an appetizer for a dinner party.
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Region: Italian