Ingredients with Measurements:
- 4 Tomino del Mel cheese rounds
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the Tomino del Mel cheese rounds on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and bubbly.
3. While the cheese is baking, make the basil pesto. In a food processor, pulse the basil, pine nuts, Parmesan cheese, and garlic until finely chopped.
4. With the food processor running, slowly pour in the olive oil until the pesto is smooth and well combined.
5. Season the pesto with salt and pepper to taste.
6. Once the cheese is done baking, remove it from the oven and let it cool for a few minutes.
7. Spoon the basil pesto over the top of each cheese round.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 43g
- Carbohydrates: 4g
- Protein: 14g
Substitutions for ingredients:
- Instead of Tomino del Mel cheese, you can use any soft, creamy cheese.
- Instead of pine nuts, you can use walnuts or almonds.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add a squeeze of lemon juice to the pesto for a tangy flavor.
- Top the cheese rounds with sliced cherry tomatoes for a pop of color.
- Add a sprinkle of red pepper flakes for some heat.
Tips and tricks:
- Make sure to let the cheese cool for a few minutes before adding the pesto to prevent it from sliding off.
- Toasting the pine nuts before adding them to the pesto will enhance their flavor.
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the cheese rounds, place them in a preheated oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the cheese rounds on a platter with fresh basil leaves and cherry tomatoes for a beautiful presentation.
Garnishes:
- Garnish with a drizzle of balsamic glaze for a sweet and tangy flavor.
Pairings:
- Serve with a crusty baguette or crackers for dipping.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette would pair well with this dish.
Troubleshooting advice:
- If the cheese rounds are not melting, try placing them under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the cheese rounds until they are fully melted and heated through to prevent any foodborne illnesses.
Food history:
- Tomino del Mel is a soft, creamy cheese from the Lombardy region of Italy.
Flavor profiles:
- The Tomino del Mel cheese is mild and creamy, while the basil pesto is fresh and herbaceous.
Serving suggestions:
- This dish makes a great appetizer or snack.
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Region: Italian