Ingredients with Measurements:
- 1 Tometta di Barge cheese wheel (about 8 oz)
- 2 red bell peppers
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Small bowl
- Whisk
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 2 tbsp of olive oil and sprinkle with salt and pepper.
5. Roast the peppers in the oven for 20-25 minutes or until they are soft and slightly charred.
6. Remove the peppers from the oven and let them cool for a few minutes.
7. Once the peppers are cool enough to handle, peel off the skin and cut them into thin strips.
8. In a small bowl, whisk together the remaining olive oil, minced garlic, dried oregano, and a pinch of salt and pepper.
9. Cut the Tometta di Barge cheese wheel into thin slices.
10. Arrange the cheese slices on a serving platter.
11. Top the cheese with the roasted red pepper strips.
12. Sprinkle the crumbled feta cheese over the peppers.
13. Drizzle the garlic and oregano oil over the entire dish.
14. 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: 280
Total fat: 24g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 480mg
Total carbohydrates: 8g
Dietary fiber: 2g
Total sugars: 5g
Protein: 10g
Substitutions for ingredients:
- Tometta di Barge 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 black olives or capers to the dish for extra flavor.
- Top the dish with chopped fresh herbs such as basil or parsley.
- Serve the dish with toasted bread or crackers.
Tips and tricks:
- Make sure to remove the skin from the roasted red peppers to avoid any bitterness.
- Let the roasted red peppers cool before cutting them to avoid burning your fingers.
- Use a sharp knife to cut the cheese into thin slices for a more elegant presentation.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold, but if you prefer it warm, you can reheat it in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the cheese slices in a circular pattern on a large platter and top with the roasted red peppers and feta cheese. Drizzle the garlic and oregano oil over the entire dish and garnish with fresh herbs.
Garnishes:
Fresh herbs such as basil or parsley.
Pairings:
This dish pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve this dish with a side of mixed greens or roasted vegetables.
Troubleshooting advice:
If the cheese is too soft to slice, place it in the freezer for 10-15 minutes before slicing.
Food safety advice:
Make sure to wash your hands and all utensils before handling any food. Store any leftovers in the refrigerator and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Tometta di Barge is a semi-soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
This dish has a creamy, nutty flavor from the Tometta di Barge cheese, a sweet and smoky flavor from the roasted red peppers, and a tangy flavor from the feta cheese.
Serving suggestions:
Serve this dish as an appetizer or as part of a cheese board.
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Region: Italian