Ingredients with Measurements:
- 1 Caciottina di Bufala cheese (about 8 oz)
- 1/4 cup pitted Kalamata olives
- 1/4 cup pitted green olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 2 tablespoons capers, drained
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a food processor or blender, combine the olives, parsley, basil, garlic, capers, and olive oil. Pulse until the mixture is finely chopped and well combined.
3. Season the cheese with salt and pepper on both sides.
4. Place the cheese on the grill or grill pan and cook for 2-3 minutes on each side, or until grill marks appear and the cheese is slightly softened.
5. Remove the cheese from the grill and place it on a serving platter.
6. Spoon the olive tapenade over the top of the cheese.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 as an appetizer.
Nutritional information:
Calories: 274
Fat: 25g
Carbohydrates: 5g
Protein: 9g
Sodium: 811mg
Sugar: 1g
Substitutions for ingredients:
- Caciottina di Bufala cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Kalamata olives can be substituted with any black olive.
- Green olives can be substituted with any green olive.
- Parsley and basil can be substituted with any fresh herbs such as thyme or oregano.
Variations:
- Add chopped sun-dried tomatoes to the olive tapenade for a sweeter flavor.
- Top the cheese with sliced cherry tomatoes for a pop of color and freshness.
- Serve the grilled cheese and olive tapenade on top of toasted bread for a heartier appetizer.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent the cheese from sticking.
- Use a spatula to carefully flip the cheese to prevent it from breaking apart.
- Let the cheese rest for a few minutes before slicing to allow it to firm up slightly.
Storage instructions:
Leftover cheese and olive tapenade can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cheese in a preheated oven at 350°F for 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the grilled cheese and olive tapenade on a wooden board with crackers and sliced baguette for a rustic presentation.
Garnishes:
Garnish the cheese with fresh herbs such as parsley or basil.
Pairings:
Pair this appetizer with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve this appetizer with a simple green salad dressed with lemon vinaigrette.
Troubleshooting advice:
If the cheese starts to melt too much on the grill, move it to a cooler part of the grill or lower the heat.
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:
Caciottina di Bufala is a soft, fresh cheese made from buffalo milk in Italy.
Flavor profiles:
This appetizer is savory and tangy with a hint of sweetness from the olives.
Serving suggestions:
Serve this appetizer as a light and refreshing start to a summer meal.
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Region: Italian