Ingredients with Measurements:
- 8 oz Canestrato Crotonese cheese, sliced
- 2 red bell peppers, roasted and sliced
- 4 oz feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Oven
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Cut the red bell peppers in half, remove the seeds and stem, and place them on a baking sheet.
3. Drizzle the peppers with 1 tablespoon of olive oil and season with salt and pepper.
4. Roast the peppers in the oven for 20-25 minutes or until they are tender and slightly charred.
5. Remove the peppers from the oven and let them cool for a few minutes.
6. Once the peppers are cool enough to handle, slice them into thin strips.
7. Arrange the Canestrato Crotonese cheese slices on a serving platter.
8. Top the cheese with the roasted red pepper slices.
9. Sprinkle the crumbled feta cheese over the top of the peppers.
10. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and balsamic vinegar.
11. Drizzle the dressing over the cheese and peppers.
12. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 20g
Protein: 12g
Carbohydrates: 6g
Fiber: 1g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Canestrato Crotonese cheese can be substituted with any hard, salty cheese such as Pecorino Romano or Parmigiano-Reggiano.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced black olives or capers for a salty twist.
- Top with chopped fresh herbs such as basil or parsley.
- Serve with crusty bread or crackers for dipping.
Tips and Tricks:
- To save time, use jarred roasted red peppers instead of roasting your own.
- Make sure to let the roasted red peppers cool before slicing them to avoid burning your fingers.
- Use a vegetable peeler to shave thin slices of the Canestrato Crotonese cheese for a more delicate presentation.
Storage Instructions:
Store any leftover Canestrato Crotonese with Roasted Red Peppers and Feta in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This dish is best served cold or at room temperature and does not need to be reheated.
Presentation Ideas:
Arrange the Canestrato Crotonese with Roasted Red Peppers and Feta on a large platter and garnish with fresh herbs such as basil or parsley.
Garnishes:
Fresh herbs such as basil or parsley can be used as a garnish.
Pairings:
This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
Serve with crusty bread or crackers for dipping.
Troubleshooting Advice:
If the Canestrato Crotonese cheese is too hard to slice, let it sit at room temperature for a few minutes to soften.
Food Safety Advice:
Make sure to properly store any leftover Canestrato Crotonese with Roasted Red Peppers and Feta in the refrigerator to avoid foodborne illness.
Food History:
Canestrato Crotonese is a hard, salty cheese that originated in the Calabria region of Italy.
Flavor Profiles:
This dish has a salty, tangy flavor from the Canestrato Crotonese and feta cheeses, balanced by the sweetness of the roasted red peppers and balsamic vinegar.
Serving Suggestions:
Serve as an appetizer or as part of a cheese board.
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Region: Italian