Ingredients with Measurements:
- 4 Tomino Canavesano Asciutto cheese
- 4 medium-sized tomatoes
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the tomatoes into halves and place them on a baking sheet lined with parchment paper.
3. Drizzle the tomatoes with olive oil and minced garlic, and season with salt and pepper.
4. Roast the tomatoes in the oven for 20-25 minutes or until they are soft and slightly caramelized.
5. While the tomatoes are roasting, cut the Tomino Canavesano Asciutto cheese into halves.
6. Heat a non-stick pan over medium-high heat.
7. Place the Tomino Canavesano Asciutto cheese halves on the pan and cook for 2-3 minutes on each side or until they are golden brown and slightly melted.
8. To serve, place the roasted tomatoes on a plate and top them with the cooked Tomino Canavesano Asciutto cheese halves.
9. Garnish with fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
- Pan temperature: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Total fat: 18g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 350mg
- Total carbohydrate: 6g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 11g
Substitutions for ingredients:
- Tomino Canavesano Asciutto cheese can be substituted with any other semi-soft cheese such as Brie or Camembert.
- Fresh basil leaves can be substituted with dried basil.
Variations:
- Add some chopped fresh herbs such as thyme or rosemary to the roasted tomatoes for extra flavor.
- Serve the Tomino Canavesano Asciutto cheese with a drizzle of honey or balsamic glaze.
Tips and tricks:
- Make sure to use a non-stick pan to prevent the cheese from sticking.
- Do not overcook the Tomino Canavesano Asciutto cheese as it will become too runny and lose its shape.
- If the cheese is not melting enough, cover the pan with a lid for a few minutes to help it melt.
Storage instructions:
- This recipe is best served immediately.
Reheating instructions:
- This recipe is not recommended for reheating.
Presentation ideas:
- Serve the Tomino Canavesano Asciutto cheese and roasted tomatoes on a wooden board for a rustic presentation.
Garnishes:
- Fresh basil leaves
Pairings:
- This recipe pairs well 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 crusty bread.
Troubleshooting advice:
- If the cheese is not melting, try covering the pan with a lid for a few minutes to help it melt.
Food safety advice:
- Make sure to cook the Tomino Canavesano Asciutto cheese to an internal temperature of 165°F (74°C) to ensure food safety.
Food history:
- Tomino Canavesano Asciutto cheese is a semi-soft cheese that originates from the Piedmont region of Italy.
Flavor profiles:
- The Tomino Canavesano Asciutto cheese has a mild and nutty flavor that pairs well with the sweet and tangy roasted tomatoes.
Serving suggestions:
- Serve as an appetizer or a light lunch.
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