Ingredients with Measurements:
- 4 Tomino di Rivalta cheese (about 2 oz each)
- 2 red bell peppers
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Grill or grill pan
- Oven
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper.
4. Brush the red bell peppers with the olive oil mixture and place them on the grill or grill pan. Cook for about 10-12 minutes, turning occasionally, until the peppers are charred and tender.
5. Remove the peppers from the grill and transfer them to a cutting board. Cut the peppers into thin strips and set aside.
6. Brush the Tomino di Rivalta cheese with the remaining olive oil mixture.
7. Place the cheese on the grill or grill pan and cook for about 2-3 minutes on each side, until the cheese is melted and slightly charred.
8. Remove the cheese from the grill and place them on a serving plate.
9. Top the grilled Tomino di Rivalta cheese with the roasted red pepper strips.
10. Serve immediately and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 245
Fat: 22g
Carbohydrates: 6g
Protein: 8g
Sodium: 290mg
Fiber: 2g
Sugar: 3g
Substitutions for ingredients:
- Instead of Tomino di Rivalta cheese, you can use any soft cheese that melts well, such as brie or camembert.
- If you don't have red bell peppers, you can use any other color bell pepper or even roasted tomatoes.
Variations:
- Add some chopped fresh herbs, such as parsley or basil, to the olive oil mixture for extra flavor.
- Serve the grilled Tomino di Rivalta with a side of crusty bread for dipping.
- Add some sliced grilled zucchini or eggplant to the roasted red pepper topping for a vegetable-packed dish.
Tips and tricks:
- Make sure to brush the cheese with the olive oil mixture to prevent it from sticking to the grill or grill pan.
- If the cheese starts to melt too quickly, move it to a cooler part of the grill or grill pan.
- To make this recipe even easier, you can use jarred roasted red peppers instead of roasting them yourself.
Storage instructions:
This dish is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the grilled Tomino di Rivalta with roasted peppers, place it in a preheated oven at 350°F for about 10-15 minutes, until heated through.
Presentation ideas:
Serve the grilled Tomino di Rivalta with roasted peppers on a large platter and garnish with some fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Crusty bread, grilled vegetables, or a simple green salad.
Troubleshooting advice:
- If the cheese starts to melt too quickly, move it to a cooler part of the grill or grill pan.
- If the peppers are not charred enough, you can place them under the broiler for a few minutes to get some extra char.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw garlic to prevent the spread of bacteria.
Food history:
Tomino di Rivalta is a soft cheese from the Piedmont region of Italy. It is traditionally made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
Creamy, tangy, slightly sweet, and smoky.
Serving suggestions:
Serve this dish as an appetizer or as a light lunch or dinner.
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Region: Italian