Ingredients with Measurements:
- 1 wheel of Toma Ossolana d'Alpeggio (approximately 1 pound)
- 3 cloves of garlic, minced
- 1 tablespoon of fresh thyme, chopped
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh parsley, chopped
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Cheese knife
- Small mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. Using a cheese knife, cut the Toma Ossolana d'Alpeggio into bite-sized pieces and arrange them in a single layer in a baking dish.
3. In a small mixing bowl, combine the minced garlic, chopped thyme, rosemary, parsley, and extra virgin olive oil. Mix well.
4. Pour the herb and garlic mixture over the Toma Ossolana d'Alpeggio, making sure each piece is coated evenly.
5. Season with salt and pepper to taste.
6. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 1g
Protein: 15g
Substitutions for ingredients:
- Toma Ossolana d'Alpeggio can be substituted with any soft cheese that melts well, such as Brie or Camembert.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Add sliced tomatoes or roasted red peppers for a pop of color and flavor.
- Top with chopped nuts, such as walnuts or almonds, for added texture.
Tips and tricks:
- Let the cheese come to room temperature before baking for even melting.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve on a wooden board or platter with fresh herbs and sliced baguette.
Garnishes:
Fresh herbs, sliced tomatoes, or chopped nuts.
Pairings:
Pair with a light-bodied red wine, such as Pinot Noir or Beaujolais.
Suggested side dishes:
Crusty bread, crackers, or a simple green salad.
Troubleshooting advice:
If the cheese is not melting evenly, try stirring it halfway through baking.
Food safety advice:
Make sure to use clean utensils and wash your hands before handling food.
Food history:
Toma Ossolana d'Alpeggio is a traditional cheese from the Ossola Valley in the Italian Alps.
Flavor profiles:
Creamy, tangy, and herbaceous.
Serving suggestions:
Serve as an appetizer or as part of a cheese board.
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Region: Italian