Ingredients with Measurements:
- 1 Caciottina Canestrata di Sorrento (about 8 oz.)
- 1/2 cup pitted Kalamata olives, chopped
- 2 tbsp. capers, drained and rinsed
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- Salt and freshly ground black pepper, to taste
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Caciottina Canestrata di Sorrento into thin slices and arrange them in a single layer in a baking dish.
3. In a small bowl, mix together the chopped olives, capers, olive oil, oregano, red pepper flakes, salt, and black pepper.
4. Spoon the olive and caper mixture over the cheese slices, making sure to cover them evenly.
5. Bake the dish for 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
15-20 minutes
5. Temperature: 375°F
Serving size: 4-6
Nutritional information:
- Calories: 210
- Fat: 18g
- Carbohydrates: 3g
- Protein: 9g
- Sodium: 580mg
Substitutions for ingredients:
- You can use any type of pitted olives you prefer, such as green olives or a mix of different types.
- If you don't have capers, you can substitute with chopped pickles or pickled peppers.
Variations:
- You can add other ingredients to the olive and caper mixture, such as chopped sun-dried tomatoes, roasted red peppers, or fresh herbs like basil or parsley.
- You can also serve the dish with toasted bread or crackers for dipping.
Tips and tricks:
- Make sure to slice the cheese thinly so that it melts evenly.
- You can prepare the olive and caper mixture ahead of time and store it in the fridge until you're ready to use it.
- If you want a spicier dish, you can increase the amount of red pepper flakes.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the dish in a preheated oven at 375°F for 5-7 minutes, or until the cheese is melted and bubbly again.
Presentation ideas:
- Serve the dish on a platter with some fresh herbs or lemon wedges for garnish.
Garnishes:
- Fresh herbs like basil or parsley
- Lemon wedges
Pairings:
- This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Roasted vegetables, such as asparagus or broccoli
Troubleshooting advice:
- If the cheese isn't melting evenly, you can try covering the dish with foil for the first few minutes of baking.
Food safety advice:
- Make sure to store any leftovers in the fridge within 2 hours of cooking.
- Always wash your hands and any utensils or surfaces that come into contact with raw cheese or other ingredients.
Food history:
- Caciottina Canestrata di Sorrento is a traditional Italian cheese made from cow's milk. It is aged for about 2 months and has a mild, slightly nutty flavor.
Flavor profiles:
- This dish has a salty, tangy flavor from the olives and capers, balanced by the creamy, slightly nutty flavor of the Caciottina Canestrata di Sorrento.
Serving suggestions:
- Serve this dish as an appetizer or snack, or as part of a cheese board.
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Region: Italian