Ingredients with Measurements:
- 1 Toma Ossolana d'Alpeggio cheese wheel (about 8 oz)
- 2 red bell peppers
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Cheese knife
- Cutting board
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the peppers on a baking sheet lined with parchment paper.
4. Drizzle the peppers with 1 tbsp of olive oil and season with salt and pepper.
5. Roast the peppers in the preheated oven for 20-25 minutes or until they are tender and slightly charred.
6. Remove the peppers from the oven and let them cool for a few minutes.
7. Cut the Toma Ossolana d'Alpeggio cheese wheel into thin slices using a cheese knife.
8. Arrange the cheese slices on a serving platter.
9. Add the roasted peppers on top of the cheese slices.
10. Sprinkle the crumbled feta cheese on top of the peppers.
11. Drizzle the remaining 1 tbsp of olive oil over the cheese and peppers.
12. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 245
Total fat: 20g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 450mg
Total carbohydrates: 7g
Dietary fiber: 2g
Total sugars: 4g
Protein: 10g
Substitutions for ingredients:
- Toma Ossolana d'Alpeggio cheese can be substituted with any semi-soft cheese such as Brie or Camembert.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Red bell peppers can be substituted with any color bell pepper or roasted tomatoes.
Variations:
- Add sliced prosciutto or salami on top of the cheese and peppers for a meatier version.
- Add chopped fresh herbs such as basil or parsley on top of the cheese and peppers for extra flavor.
- Serve the cheese and peppers on top of toasted bread or crackers for a more substantial appetizer.
Tips and Tricks:
- Make sure to remove the seeds and stems from the peppers before roasting to prevent bitterness.
- Let the roasted peppers cool for a few minutes before adding them to the cheese to prevent the cheese from melting too much.
- Use a cheese knife to cut the Toma Ossolana d'Alpeggio cheese into thin slices for a more elegant presentation.
Storage Instructions:
Store any leftover cheese and peppers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cheese and peppers in the oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
Arrange the cheese and peppers on a wooden board or a slate platter for a rustic presentation.
Garnishes:
Garnish the cheese and peppers with fresh herbs such as thyme or rosemary.
Pairings:
Serve the cheese and peppers with a glass of red wine such as Pinot Noir or Chianti.
Suggested Side Dishes:
Serve the cheese and peppers with a side salad or roasted vegetables for a complete meal.
Troubleshooting Advice:
If the cheese melts too much, let it cool for a few minutes before serving.
Food Safety Advice:
Make sure to store any leftover cheese and peppers in the refrigerator to prevent foodborne illness.
Food History:
Toma Ossolana d'Alpeggio is a semi-soft cheese made from cow's milk in the Italian Alps.
Flavor Profiles:
Toma Ossolana d'Alpeggio has a nutty and buttery flavor that pairs well with roasted peppers and feta cheese.
Serving Suggestions:
Serve the cheese and peppers as an appetizer or a light lunch.
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Region: Italian