Ingredients with Measurements:
- 4 Tomino Canavesano Asciutto cheese rounds
- 4 slices of prosciutto
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Small saucepan
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the mixture has thickened and reduced by half.
3. While the balsamic glaze is simmering, prepare the Tomino Canavesano Asciutto cheese rounds. Place them on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the cheese rounds and season with salt and pepper.
5. Bake the cheese rounds in the preheated oven for 10-12 minutes, or until they are golden brown and slightly melted.
6. Remove the cheese rounds from the oven and let them cool for a few minutes.
7. Cut the prosciutto slices in half lengthwise.
8. Place a half slice of prosciutto on top of each cheese round.
9. Drizzle the balsamic glaze over the prosciutto and cheese rounds.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 270
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 500mg
- Carbohydrates: 14g
- Fiber: 0g
- Sugar: 13g
- Protein: 12g
Substitutions for ingredients:
- Tomino Canavesano Asciutto cheese rounds can be substituted with any other soft cheese that melts well, such as brie or camembert.
- Prosciutto can be substituted with any other cured meat, such as salami or coppa.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced fresh figs or grapes on top of the prosciutto for a sweet and savory twist.
- Use a different type of cheese, such as blue cheese or goat cheese, for a different flavor profile.
- Substitute the balsamic glaze with a fig or raspberry reduction for a fruity twist.
Tips and Tricks:
- Make sure to drizzle the olive oil over the cheese rounds before baking to prevent them from sticking to the parchment paper.
- Let the cheese rounds cool for a few minutes before adding the prosciutto and balsamic glaze to prevent the cheese from melting too much.
- Use a high-quality balsamic vinegar for the glaze to ensure a rich and flavorful result.
Storage Instructions:
- Store any leftover cheese rounds in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the cheese rounds, place them on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes, or until heated through.
Presentation Ideas:
- Serve the cheese rounds on a wooden board or platter for a rustic presentation.
- Garnish with fresh herbs, such as thyme or rosemary, for a pop of color and flavor.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Sliced fresh figs or grapes
Pairings:
- Serve with a crusty baguette or crackers for a delicious appetizer.
- Pair with a light red wine, such as Pinot Noir or Beaujolais.
Suggested Side Dishes:
- Mixed greens salad with a balsamic vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting Advice:
- If the balsamic glaze is too thick, add a splash of water to thin it out.
- If the cheese rounds are not melting enough, bake them for an additional 2-3 minutes.
Food Safety Advice:
- Make sure to use clean hands and utensils when handling the cheese and prosciutto.
- Store any leftover cheese rounds in the refrigerator and consume within 3 days.
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 mild, slightly nutty flavor.
Flavor Profiles:
- The Tomino Canavesano Asciutto cheese rounds are creamy and slightly nutty, while the prosciutto adds a salty and savory flavor. The balsamic glaze adds a sweet and tangy note to the dish.
Serving Suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian