Ingredients with Measurements:
- 8 oz Canestrato Sardo cheese, thinly sliced
- 1/2 cup pitted Kalamata olives, chopped
- 2 tbsp capers, drained
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together the olive oil, lemon juice, red pepper flakes, salt, and black pepper.
2. Arrange the Canestrato Sardo slices on a serving plate.
3. Drizzle the olive oil mixture over the cheese.
4. Sprinkle the chopped olives and capers over the cheese.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 23g
- Carbohydrates: 4g
- Protein: 12g
Substitutions for ingredients:
- Canestrato Sardo cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Kalamata olives can be substituted with any type of black olive.
- Capers can be substituted with chopped sun-dried tomatoes.
Variations:
- Add chopped fresh herbs such as parsley, basil, or oregano for extra flavor.
- Top with sliced cherry tomatoes for a pop of color.
Tips and tricks:
- Allow the cheese to come to room temperature before serving for the best flavor.
- Use a high-quality extra-virgin olive oil for the best taste.
Storage instructions:
- Store any leftover Canestrato Sardo with Olives and Capers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve on a wooden board or platter for a rustic look.
Garnishes:
- Fresh herbs such as parsley or basil.
Pairings:
- Serve with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Crusty bread or crackers.
Troubleshooting advice:
- None
Food safety advice:
- Make sure to use clean utensils and surfaces when preparing this dish.
- Store any leftovers in the refrigerator promptly.
Food history:
- Canestrato Sardo is a traditional cheese from the island of Sardinia in Italy.
Flavor profiles:
- Salty, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
Related Categories
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Region: Italian