Ingredients with Measurements:
- 1 Krivovirski Kačkavalj cheese (about 500g)
- 2 red bell peppers
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
a. Preheat the oven to 200°C.
b. Cut the red peppers into quarters, removing the seeds and stems.
c. Place the peppers on a baking sheet lined with aluminum foil.
d. Drizzle the peppers with olive oil and season with salt and pepper.
e. Roast the peppers in the oven for 20-25 minutes, or until they are soft and slightly charred.
f. Remove the peppers from the oven and let them cool for a few minutes.
g. Once the peppers are cool enough to handle, peel off the skin and discard it.
h. Place the roasted peppers in a blender or food processor and blend until smooth.
i. Cut the Krivovirski Kačkavalj cheese into slices or cubes.
j. Arrange the cheese on a serving platter.
k. Pour the roasted red pepper sauce over the cheese.
l. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat the oven to 200°C.
Serving size:
This recipe serves 4-6 people as an appetizer.
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 4g
Protein: 14g
Substitutions for ingredients:
- Krivovirski Kačkavalj cheese can be substituted with any other semi-hard cheese, such as cheddar or gouda.
- Red bell peppers can be substituted with any other color of bell pepper.
Variations:
- Add some chopped fresh herbs, such as parsley or basil, to the roasted red pepper sauce for extra flavor.
- Serve the Krivovirski Kačkavalj cheese and roasted red pepper sauce with crusty bread or crackers.
Tips and tricks:
- Make sure to remove the skin from the roasted red peppers, as it can be tough and bitter.
- You can roast the red peppers ahead of time and store them in the refrigerator until you are ready to make the dish.
- If you don't have a blender or food processor, you can mash the roasted red peppers with a fork or potato masher.
Storage instructions:
Store any leftover Krivovirski Kačkavalj with Roasted Red Peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dish, place it in the oven at 180°C for 10-15 minutes, or until the cheese is melted and the sauce is heated through.
Presentation ideas:
Arrange the Krivovirski Kačkavalj cheese and roasted red pepper sauce on a large platter, garnished with fresh herbs or sliced olives.
Garnishes:
Fresh herbs, sliced olives, or a drizzle of balsamic glaze.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, crackers, or a simple green salad.
Troubleshooting advice:
If the roasted red pepper sauce is too thick, you can thin it out with a little bit of water or olive oil.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to avoid cross-contamination.
Food history:
Krivovirski Kačkavalj is a semi-hard cheese from Montenegro, made from cow's milk. It has a slightly nutty flavor and is often used in traditional Balkan dishes.
Flavor profiles:
The Krivovirski Kačkavalj cheese has a nutty flavor that pairs well with the sweet and slightly smoky flavor of the roasted red peppers.
Serving suggestions:
Serve this dish as an appetizer or as part of a cheese board.
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Region: Bulgarian