Ingredients with Measurements:
- 4 Tomino Canavesano Asciutto cheese rounds
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley leaves, chopped, for garnish
Special Equipment Needed:
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Place the Tomino Canavesano Asciutto cheese rounds on the prepared baking sheet.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Drizzle the olive oil mixture over the cheese rounds.
5. Top the cheese rounds with the chopped olives and capers.
6. Bake the cheese rounds in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove the cheese rounds from the oven and let them cool for a few minutes.
8. Garnish the cheese rounds with chopped parsley leaves.
9. Serve the Tomino Canavesano Asciutto with Olives and Capers warm.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Fat per serving: 20g
Carbohydrates per serving: 4g
Protein per serving: 12g
Substitutions for ingredients:
- Tomino Canavesano Asciutto cheese rounds can be substituted with any other soft cheese.
- Kalamata olives can be substituted with any other type of olives.
- Capers can be substituted with chopped sun-dried tomatoes.
Variations:
- Add chopped garlic to the olive oil mixture for extra flavor.
- Top the cheese rounds with chopped fresh tomatoes and basil for a Caprese-style twist.
- Add chopped anchovies to the olive and caper mixture for a salty kick.
Tips and Tricks:
- Make sure to let the cheese rounds cool for a few minutes before serving to avoid burning your mouth.
- Serve the Tomino Canavesano Asciutto with Olives and Capers with crusty bread for dipping.
Storage Instructions:
Store any leftover Tomino Canavesano Asciutto with Olives and Capers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the Tomino Canavesano Asciutto with Olives and Capers, place them on a baking sheet and bake in a preheated 350°F (180°C) oven for 5-7 minutes, or until heated through.
Presentation Ideas:
Serve the Tomino Canavesano Asciutto with Olives and Capers on a wooden board or platter for a rustic presentation.
Garnishes:
Chopped parsley leaves
Pairings:
- Crusty bread
- Red wine
Suggested Side Dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting Advice:
If the cheese rounds are not melting as desired, increase the oven temperature and bake for a few more minutes.
Food Safety Advice:
Make sure to use clean hands and utensils when handling the cheese rounds and other ingredients.
Food History:
Tomino Canavesano Asciutto is a soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a delicate, slightly tangy flavor.
Flavor Profiles:
Creamy, tangy, salty
Serving Suggestions:
Serve the Tomino Canavesano Asciutto with Olives and Capers as an appetizer or snack.
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Region: Italian