Ingredients with Measurements:
- 4 Tomino di Andrate cheese rounds
- 8 oz. sliced mushrooms
- 4 slices of prosciutto
- 2 tbsp. olive oil
- 1 tbsp. butter
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh thyme leaves for garnish
Special equipment needed:
- Oven-safe skillet or baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet over medium heat, melt the butter and add the olive oil.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and are tender.
5. Season the mushrooms with salt and pepper to taste.
6. Place the Tomino di Andrate cheese rounds in the skillet or baking dish.
7. Top each cheese round with a slice of prosciutto.
8. Spoon the sautéed mushrooms over the prosciutto and cheese.
9. Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
10. Garnish with fresh thyme leaves and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 27g
Carbohydrates: 3g
Protein: 17g
Sodium: 680mg
Substitutions for ingredients:
- Any type of cheese can be used instead of Tomino di Andrate.
- Any type of mushroom can be used instead of sliced mushrooms.
- Bacon or pancetta can be used instead of prosciutto.
Variations:
- Add chopped fresh herbs like rosemary or sage to the sautéed mushrooms.
- Top the cheese rounds with sliced tomatoes or roasted red peppers before adding the mushrooms.
- Serve with crusty bread or crackers for dipping.
Tips and tricks:
- Make sure to use an oven-safe skillet or baking dish to avoid any accidents.
- Don't overcook the mushrooms, they should be tender but still have some texture.
- Let the cheese rounds cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 375°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the Tomino di Andrate with Mushrooms and Prosciutto on a wooden board or platter with fresh herbs and crackers.
Garnishes:
Fresh thyme leaves
Pairings:
- A light red wine like Pinot Noir or Beaujolais.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
- Roasted vegetables like asparagus or Brussels sprouts.
Troubleshooting advice:
- If the cheese isn't melted enough, put it back in the oven for a few more minutes.
- If the mushrooms are too watery, drain them before adding them to the cheese rounds.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any foodborne illnesses.
- Use a food thermometer to make sure the cheese is heated to at least 165°F.
Food history:
Tomino di Andrate is a soft cheese made from cow's milk in the Piedmont region of Italy. It has a mild, creamy flavor and is often served as an appetizer.
Flavor profiles:
Creamy, salty, savory, earthy
Serving suggestions:
Serve as an appetizer or a light lunch with a side salad and crusty bread.
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Region: Italian