Ingredients with Measurements:
- 1 wheel of Queijo do Serro cheese (approximately 1 pound)
- 1 cup pitted Kalamata olives
- 1/4 cup capers
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Cut the Queijo do Serro cheese into thin slices and arrange them on a serving platter.
2. In a food processor or blender, combine the pitted Kalamata olives, capers, minced garlic, chopped parsley, and extra-virgin olive oil. Pulse until the mixture is finely chopped and well combined.
3. Season the olive tapenade with salt and pepper to taste.
4. Spoon the olive tapenade over the sliced Queijo do Serro cheese.
5. Serve immediately or cover and refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 6-8 people as an appetizer.
Nutritional information:
- Calories per serving: 280
- Fat: 24g
- Carbohydrates: 7g
- Protein: 10g
Substitutions for ingredients:
- If you can't find Queijo do Serro cheese, you can substitute with any other semi-hard cheese, such as Manchego or Gouda.
- If you don't have Kalamata olives, you can use any other type of black olive.
- If you don't have capers, you can omit them or substitute with chopped pickles.
Variations:
- You can add other ingredients to the olive tapenade, such as sun-dried tomatoes, roasted red peppers, or anchovies.
- You can serve the Queijo do Serro and olive tapenade with crackers, bread, or sliced vegetables.
Tips and tricks:
- Make sure to use high-quality extra-virgin olive oil for the best flavor.
- You can make the olive tapenade ahead of time and store it in the refrigerator for up to a week.
- To make the cheese easier to slice, you can let it sit at room temperature for 30 minutes before serving.
Storage instructions:
- Store any leftover Queijo do Serro and olive tapenade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served at room temperature and does not need to be reheated.
Presentation ideas:
- Arrange the sliced cheese and olive tapenade on a wooden board or platter for a rustic look.
- Garnish with fresh parsley or a drizzle of balsamic glaze.
Garnishes:
- Fresh parsley
- Balsamic glaze
Pairings:
- This recipe pairs well with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Sliced baguette
- Crackers
- Sliced vegetables, such as cucumber or bell pepper
Troubleshooting advice:
- If the olive tapenade is too salty, you can add a squeeze of lemon juice to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing this recipe.
- Store any leftover Queijo do Serro and olive tapenade in the refrigerator and discard after 3 days.
Food history:
- Queijo do Serro is a traditional cheese from the region of Serro in Minas Gerais, Brazil. It is made from raw cow's milk and has a semi-hard texture and a slightly tangy flavor.
- Olive tapenade is a traditional spread from the Mediterranean region, made from finely chopped olives, capers, and other ingredients.
Flavor profiles:
- The Queijo do Serro cheese has a slightly tangy and nutty flavor, while the olive tapenade is salty and savory.
Serving suggestions:
- Serve this recipe as an appetizer before a meal or as a snack with drinks.
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Region: Portuguese