Ingredients with Measurements:
- 4 slices of Caciocavallo Campano cheese (1/2 inch thick)
- 2 large tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the cheese slices with olive oil and season with salt and pepper.
3. Place cheese slices on the grill and cook for 2-3 minutes on each side, until grill marks appear and cheese is melted.
4. Remove cheese from the grill and place on a serving platter.
5. Top the cheese with sliced tomatoes and chopped basil.
6. Drizzle with additional olive oil and season with salt and pepper to taste.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
5. Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 4g
- Protein: 12g
Substitutions for ingredients:
- Caciocavallo Campano cheese can be substituted with provolone or mozzarella cheese.
- Tomatoes can be substituted with roasted red peppers.
Variations:
- Add sliced garlic to the olive oil for extra flavor.
- Top with sliced olives or capers for a salty kick.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent sticking.
- Use a spatula to carefully remove the cheese from the grill.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the oven at 350°F for 5-7 minutes, or until cheese is melted and heated through.
Presentation ideas:
- Serve on a large platter with additional fresh basil leaves for garnish.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the cheese is sticking to the grill, brush more olive oil on the cheese before placing it on the grill.
Food safety advice:
- Make sure the cheese is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Caciocavallo Campano is a traditional Italian cheese made from cow's milk in the Campania region of Italy.
Flavor profiles:
- Creamy, salty, and slightly tangy from the tomatoes and basil.
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian