Ingredients with Measurements:
- 1 Tometta di Barge cheese wheel (about 8 oz)
- 1 cup fresh spinach leaves, chopped
- 1/2 cup ricotta cheese
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- Oven-safe baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut the Tometta di Barge cheese wheel in half horizontally.
3. In a mixing bowl, combine chopped spinach, ricotta cheese, minced garlic, red pepper flakes, salt, and black pepper.
4. Spread the spinach and ricotta mixture on the bottom half of the cheese wheel.
5. Place the top half of the cheese wheel back on top of the spinach and ricotta mixture.
6. Drizzle olive oil over the top of the cheese.
7. Bake the Tometta di Barge with Spinach and Ricotta for 20-25 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 2g
Protein: 15g
Substitutions for ingredients:
- Tometta di Barge cheese can be substituted with any soft cheese that melts well, such as brie or camembert.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and ricotta mixture for added flavor.
- Top the Tometta di Barge with Spinach and Ricotta with sliced almonds or chopped walnuts before baking for added crunch.
Tips and tricks:
- Make sure to let the Tometta di Barge with Spinach and Ricotta cool for a few minutes before serving to avoid burning your mouth.
- Serve with sliced baguette 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 375°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Tometta di Barge with Spinach and Ricotta on a wooden board with sliced baguette and crackers.
Garnishes:
Garnish with fresh herbs such as parsley or basil.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting, try increasing the oven temperature or baking for a few more minutes.
Food safety advice:
Make sure to properly store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Tometta di Barge is a soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
Creamy, tangy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad or roasted vegetables.
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