Ingredients with Measurements:
- 4 Tomino Canavesano Asciutto cheese rounds
- 2 red bell peppers, sliced into strips
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
Special Equipment Needed:
- Baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Arrange the sliced red bell peppers on the baking sheet.
4. Drizzle the olive oil and balsamic vinegar over the peppers.
5. Sprinkle with salt and black pepper.
6. Roast the peppers in the oven for 20-25 minutes, or until they are tender and slightly charred.
7. Remove the peppers from the oven and let them cool for a few minutes.
8. While the peppers are cooling, heat a non-stick skillet over medium-high heat.
9. Add the Tomino Canavesano Asciutto cheese rounds to the skillet and cook for 2-3 minutes on each side, or until they are golden brown and slightly melted.
10. To serve, place the roasted red peppers on a plate and top with the cooked Tomino Canavesano Asciutto cheese rounds.
11. Sprinkle with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 8g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Tomino Canavesano Asciutto cheese rounds can be substituted with any other soft cheese that melts well, such as Brie or Camembert.
- Red bell peppers can be substituted with any other color of bell pepper, or with roasted tomatoes.
Variations:
- Add sliced garlic to the roasted red peppers for extra flavor.
- Top the cooked cheese rounds with a drizzle of honey for a sweet and savory twist.
- Serve the dish with a side of crusty bread for dipping in the melted cheese and roasted red peppers.
Tips and Tricks:
- Be sure to use a non-stick skillet to prevent the cheese from sticking.
- If the cheese rounds are too thick, slice them in half horizontally before cooking.
- Use fresh basil leaves for the best flavor.
Storage Instructions:
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the leftovers in a skillet over medium heat and cook until the cheese is melted and the peppers are heated through.
Presentation Ideas:
Serve the dish on a large platter with a garnish of fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
This dish pairs well with a light white wine, such as Pinot Grigio.
Suggested Side Dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting Advice:
If the cheese is not melting properly, try covering the skillet with a lid to trap the heat and melt the cheese faster.
Food Safety Advice:
Be sure to wash your hands and all utensils thoroughly before handling food. Keep perishable ingredients refrigerated until ready to use.
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, nutty flavor.
Flavor Profiles:
This dish has a rich and creamy flavor from the melted cheese, balanced by the sweet and tangy roasted red peppers.
Serving Suggestions:
Serve this dish as an appetizer or a light lunch.
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Region: Italian