Ingredients with Measurements:
- 1 pound Canestrato di Moliterno Stagionato cheese, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup basil pesto
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Arrange the sliced Canestrato di Moliterno Stagionato cheese on a baking sheet lined with parchment paper.
3. In a small bowl, mix together the chopped sun-dried tomatoes, basil pesto, pine nuts, and extra-virgin olive oil.
4. Spoon the pesto mixture over the cheese slices, spreading it evenly.
5. Season with salt and pepper to taste.
6. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Serve warm with crackers or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 38g
- Carbohydrates: 9g
- Protein: 20g
Substitutions for ingredients:
- Canestrato di Moliterno Stagionato cheese can be substituted with any hard, aged cheese such as Parmigiano-Reggiano or Pecorino Romano.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
- Pine nuts can be substituted with walnuts or almonds.
Variations:
- Add sliced prosciutto or salami on top of the cheese before adding the pesto mixture.
- Use different types of pesto such as arugula pesto or sundried tomato pesto.
- Add sliced olives or capers to the pesto mixture.
Tips and tricks:
- Make sure to slice the cheese thinly to ensure even melting.
- Toast the pine nuts in a dry pan for a few minutes before adding them to the pesto mixture for extra flavor.
- Serve with a side of fresh fruit or a green salad for a balanced meal.
Storage instructions:
- Store any leftover Canestrato di Moliterno Stagionato with Pesto and Sun-Dried Tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve on a wooden board or platter for a rustic look.
- Garnish with fresh basil leaves or chopped parsley.
Garnishes:
- Fresh basil leaves
- Chopped parsley
Pairings:
- Serve with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Fresh fruit
- Green salad
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it thinner or using a different type of cheese that melts more easily.
Food safety advice:
- Make sure to store any leftover Canestrato di Moliterno Stagionato with Pesto and Sun-Dried Tomatoes in the refrigerator and consume within 3 days.
Food history:
- Canestrato di Moliterno Stagionato is a hard cheese made from sheep's milk in the Moliterno region of Italy.
Flavor profiles:
- Canestrato di Moliterno Stagionato has a nutty, slightly sweet flavor that pairs well with the bold flavors of pesto and sun-dried tomatoes.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian