Ingredients with Measurements:
- 1 Tometta di Barge cheese wheel (about 8 ounces)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the Tometta di Barge cheese wheel in half horizontally, creating two rounds.
3. In a small bowl, mix together the sun-dried tomatoes, mozzarella cheese, garlic, basil, salt, and pepper.
4. Place one of the Tometta di Barge rounds in an oven-safe baking dish.
5. Spread the sun-dried tomato mixture evenly over the cheese round.
6. Place the other Tometta di Barge round on top of the sun-dried tomato mixture, creating a sandwich.
7. Drizzle the olive oil over the top of the cheese sandwich.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 320
- Fat: 28g
- Carbohydrates: 5g
- Protein: 14g
Substitutions for ingredients:
- Tometta di Barge cheese can be substituted with any soft, creamy cheese.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add chopped olives or capers to the sun-dried tomato mixture for extra flavor.
- Add sliced mushrooms or roasted red peppers to the cheese sandwich for extra texture.
Tips and tricks:
- Let the cheese cool for a few minutes before slicing to prevent it from falling apart.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
- Store any leftover Tometta di Barge with Sun-Dried Tomatoes and Mozzarella in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese sandwich in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and sliced bread.
Garnishes:
- Fresh basil leaves or chopped parsley.
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Grilled vegetables or a simple green salad.
Troubleshooting advice:
- If the cheese is not melting evenly, cover the baking dish with foil and continue baking until the cheese is melted and bubbly.
Food safety advice:
- Make sure to store any leftover cheese in the refrigerator and consume within 3 days.
Food history:
- Tometta di Barge is a soft, creamy cheese from the Piedmont region of Italy.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or as a main course with a side salad.
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Region: Italian