Ingredients with Measurements:
- 1 wheel of Toma Biellese cheese (approximately 1 pound)
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. Remove the Toma Biellese cheese from its packaging and let it come to room temperature for about 30 minutes.
2. In the meantime, prepare the basil pesto. In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until the ingredients are finely chopped.
3. With the food processor or blender running, slowly pour in the olive oil until the pesto is smooth and well combined. Taste and adjust seasoning as needed.
4. Preheat the oven to 350°F.
5. Place the Toma Biellese cheese on a baking sheet lined with parchment paper.
6. Using a sharp knife, make several shallow cuts on the top of the cheese.
7. Spoon the basil pesto over the top of the cheese, making sure to get some of the pesto into the cuts.
8. Bake the cheese for 15-20 minutes, or until it is melted and bubbly.
9. Remove the cheese from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350 per serving
- Fat: 30g
- Protein: 15g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1g
- Sodium: 400mg
Substitutions for ingredients:
- Toma Biellese cheese can be substituted with any other soft, melty cheese, such as Brie or Camembert.
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Extra-virgin olive oil can be substituted with any other neutral-flavored oil, such as canola or vegetable oil.
Variations:
- Add some chopped sun-dried tomatoes to the basil pesto for a tangy twist.
- Use different herbs in the pesto, such as parsley or cilantro, for a different flavor profile.
- Top the baked cheese with some sliced cherry tomatoes or roasted red peppers for some extra color and flavor.
Tips and Tricks:
- Make sure to let the cheese come to room temperature before baking it, as this will help it melt more evenly.
- Use a sharp knife to make shallow cuts on the top of the cheese, as this will help the pesto seep into the cheese and infuse it with flavor.
- Serve the baked cheese with some crusty bread or crackers for dipping.
Storage Instructions:
- Store any leftover cheese in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the cheese, place it in a preheated oven at 350°F for 5-10 minutes, or until it is melted and bubbly again.
Presentation Ideas:
- Serve the baked cheese on a platter with some fresh herbs and sliced bread or crackers.
Garnishes:
- Garnish the cheese with some fresh basil leaves or a sprinkle of chopped nuts.
Pairings:
- Serve the baked cheese with a glass of red wine, such as a Chianti or Pinot Noir.
Suggested Side Dishes:
- Serve the baked cheese with a simple green salad or some roasted vegetables.
Troubleshooting Advice:
- If the cheese is not melting evenly, try cutting deeper cuts into the top of the cheese to allow the pesto to seep in more.
Food Safety Advice:
- Make sure to store any leftover cheese in the refrigerator and consume it within 3 days.
Food History:
- Toma Biellese is a soft, creamy cheese that is traditionally made in the Biella region of Italy.
Flavor Profiles:
- Toma Biellese is a mild, buttery cheese that pairs well with the bold flavors of the basil pesto.
Serving Suggestions:
- Serve the baked cheese as an appetizer or as part of a cheese board.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian