Ingredients with Measurements:
- 8 oz. Raviggiolo di Pecora cheese
- 1 pint cherry tomatoes
- 1/4 cup fresh basil leaves, chopped
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Cut cherry tomatoes in half and place them on the baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 15-20 minutes or until tomatoes are soft and slightly caramelized.
- In a separate bowl, crumble the Raviggiolo di Pecora cheese.
- Once the tomatoes are done, remove them from the oven and let them cool for a few minutes.
- Add the roasted tomatoes to the bowl with the cheese and mix well.
- Add chopped basil leaves to the mixture and stir.
- Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 160
- Fat: 12g
- Carbohydrates: 5g
- Protein: 8g
Substitutions for ingredients:
- Raviggiolo di Pecora cheese can be substituted with feta cheese or goat cheese.
- Cherry tomatoes can be substituted with regular tomatoes.
Variations:
- Add chopped garlic to the roasted tomatoes for extra flavor.
- Add balsamic vinegar to the roasted tomatoes for a tangy taste.
- Add pine nuts or walnuts to the mixture for a crunchy texture.
Tips and tricks:
- Make sure to crumble the cheese into small pieces for even distribution.
- Use fresh basil leaves for the best flavor.
- Serve the dish warm for the best taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until warm.
Presentation ideas:
- Serve the dish on a platter with a sprig of fresh basil on top.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crusty baguette or crackers.
Suggested side dishes:
- A green salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is too crumbly, add a little bit of olive oil to help it stick together.
Food safety advice:
- Make sure to wash the cherry tomatoes thoroughly before roasting.
Food history:
- Raviggiolo di Pecora is a traditional Italian cheese made from sheep's milk.
Flavor profiles:
- The dish has a creamy and tangy flavor from the cheese, with a sweet and slightly acidic taste from the roasted tomatoes.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
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Region: Italian