Ingredients with Measurements:
- 1 pound Elenski But cheese
- 1/2 cup apricot jam
- 1/4 cup chopped walnuts
- 1 tablespoon honey
- 1 tablespoon olive oil
Special equipment needed:
- Baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grate the Elenski But cheese and place it in a baking dish.
3. Spread the apricot jam over the cheese.
4. Sprinkle the chopped walnuts on top of the jam.
5. Drizzle the honey and olive oil over the walnuts.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 15g
- Protein: 18g
Substitutions for ingredients:
- Elenski But cheese can be substituted with feta cheese or goat cheese.
- Apricot jam can be substituted with any other fruit jam.
Variations:
- Add sliced fresh apricots on top of the jam before baking.
- Use pecans or almonds instead of walnuts.
- Drizzle balsamic glaze over the top before serving.
Tips and tricks:
- Serve with crackers or sliced baguette.
- Make sure to let the cheese cool for a few minutes before serving to prevent burns.
- Use a high-quality olive oil for the best flavor.
Storage instructions:
- Store leftovers 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 with crackers and fresh fruit.
Garnishes:
- Fresh herbs, such as thyme or rosemary, can be sprinkled on top before serving.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature and bake for a few more minutes.
Food safety advice:
- Make sure to store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Elenski But cheese is a traditional Bulgarian cheese made from sheep's milk.
Flavor profiles:
- The sweet apricot jam pairs perfectly with the salty and tangy Elenski But cheese.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Bulgarian