Ingredients with Measurements:
- 1 pound Toma di Lanzo cheese, sliced
- 2 red bell peppers, roasted and sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Place the sliced Toma di Lanzo cheese on the baking sheet.
4. Roast the cheese in the oven for 10-12 minutes, or until it is melted and bubbly.
5. While the cheese is roasting, prepare the roasted red peppers by slicing them into thin strips.
6. In a small bowl, whisk together the olive oil and balsamic vinegar.
7. Season the dressing with salt and pepper to taste.
8. Once the cheese is done roasting, remove it from the oven and top it with the sliced roasted red peppers.
9. Drizzle the dressing over the cheese and peppers.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 290
- Fat: 24g
- Carbohydrates: 5g
- Protein: 15g
Substitutions for ingredients:
- Toma di Lanzo cheese can be substituted with any other type of melting cheese, such as mozzarella or provolone.
- Red bell peppers can be substituted with any other type of roasted peppers, such as yellow or orange bell peppers.
Variations:
- Add sliced black olives or chopped fresh herbs, such as basil or parsley, for extra flavor.
- Serve the roasted cheese and peppers on top of a bed of mixed greens for a salad.
Tips and tricks:
- Make sure to slice the cheese thinly so that it melts evenly.
- Roast the cheese on the top rack of the oven for the best results.
- Use a good quality balsamic vinegar for the dressing.
Storage instructions:
- Store any leftover roasted cheese and peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese and peppers on a baking sheet and roast in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the roasted cheese and peppers on a wooden board or platter for a rustic presentation.
Garnishes:
- Garnish with fresh herbs, such as basil or parsley, for a pop of color.
Pairings:
- Serve with crusty bread or crackers for dipping.
Suggested side dishes:
- Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the cheese is not melting evenly, try slicing it thinner or spreading it out more evenly on the baking sheet.
Food safety advice:
- Make sure to store any leftover roasted cheese and peppers in the refrigerator and consume within 3 days.
Food history:
- Toma di Lanzo is a type of cheese that originated in the Piedmont region of Italy.
Flavor profiles:
- The roasted cheese has a rich, creamy flavor that pairs well with the sweet and smoky roasted red peppers.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
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Region: Italian