Ingredients with Measurements:
- 1 pound Carletta-Tometta cheese, grated
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 4 cups mixed greens
- 1/2 cup crumbled pecorino cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinaigrette
Special equipment needed:
- Cheese grater
- Mixing bowl
- Whisk
- Salad bowl
- Salad tongs
Step-by-step instructions:
1. In a mixing bowl, combine the grated Carletta-Tometta cheese, heavy cream, Parmesan cheese, salt, and pepper.
2. Whisk the mixture until it is smooth and creamy.
3. Preheat the oven to 375°F.
4. Transfer the cheese mixture to an oven-safe dish and bake for 15-20 minutes, or until the cheese is melted and bubbly.
5. While the cheese is baking, prepare the salad by combining the mixed greens, crumbled pecorino cheese, chopped walnuts, and dried cranberries in a salad bowl.
6. Drizzle the balsamic vinaigrette over the salad and toss to combine.
7. Once the cheese is done baking, remove it from the oven and let it cool for a few minutes.
8. Serve the warm Carletta-Tometta cheese with the mixed greens salad on the side.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Bake at 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Total fat: 35g
Saturated fat: 18g
Cholesterol: 96mg
Sodium: 620mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugar: 6g
Protein: 18g
Substitutions for ingredients:
- Carletta-Tometta cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Pecorino cheese can be substituted with any crumbly cheese such as feta or goat cheese.
- Walnuts can be substituted with any other nut such as almonds or pecans.
- Dried cranberries can be substituted with any other dried fruit such as raisins or cherries.
Variations:
- Add sliced apples or pears to the salad for a fruity twist.
- Top the baked cheese with chopped herbs such as thyme or rosemary for added flavor.
- Use a different type of cheese for the salad such as blue cheese or gorgonzola.
Tips and tricks:
- Make sure to whisk the cheese mixture until it is smooth and creamy to ensure a silky texture.
- Let the cheese cool for a few minutes before serving to prevent burns.
- Toast the walnuts in a dry pan for a few minutes before adding them to the salad for added crunch and flavor.
Storage instructions:
Store any leftover cheese in an airtight container in the refrigerator for up to 3 days. The salad can be stored separately in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the leftover cheese in the oven at 375°F for 5-10 minutes, or until heated through. The salad does not need to be reheated.
Presentation ideas:
Serve the warm Carletta-Tometta cheese in a small dish with a spoon for easy serving. Arrange the mixed greens salad on a large platter for a beautiful presentation.
Garnishes:
Garnish the salad with fresh herbs such as parsley or basil for added color and flavor.
Pairings:
Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve this dish with a side of crusty bread or crackers for dipping in the warm cheese.
Troubleshooting advice:
If the cheese is not melting properly, try increasing the oven temperature or baking it for a few more minutes.
Food safety advice:
Make sure to store any leftover cheese and salad in the refrigerator to prevent spoilage.
Food history:
Carletta-Tometta cheese is a soft, creamy cheese from the Piedmont region of Italy. Pecorino cheese is a hard, salty cheese made from sheep's milk.
Flavor profiles:
The Carletta-Tometta cheese is rich and creamy with a slightly tangy flavor. The mixed greens salad is fresh and crisp with a sweet and tangy balsamic vinaigrette.
Serving suggestions:
Serve this dish as an appetizer or light lunch.
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Region: Italian