Ingredients with Measurements:
- 4 Tomino di Andrate cheese rounds
- 1/2 cup of basil leaves
- 1/4 cup of pine nuts
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- 2 cloves of garlic
- 1/4 cup of sun-dried tomatoes, chopped
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Pulse until the mixture is smooth and creamy.
3. Place the Tomino di Andrate cheese rounds in a baking dish.
4. Spoon the pesto mixture over the cheese rounds, spreading it evenly.
5. Sprinkle the chopped sun-dried tomatoes over the top of the pesto.
6. Season with salt and pepper to taste.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 320
- Total fat: 28g
- Saturated fat: 9g
- Cholesterol: 35mg
- Sodium: 480mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 14g
Substitutions for ingredients:
- Tomino di Andrate cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Pine nuts can be substituted with walnuts or almonds.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add sliced prosciutto or cooked bacon to the top of the cheese before adding the pesto and sun-dried tomatoes.
- Use different herbs in the pesto, such as parsley or cilantro.
- Add a drizzle of balsamic glaze over the top of the cheese before serving.
Tips and tricks:
- Make the pesto ahead of time and store it in the refrigerator for up to 3 days.
- Serve with crusty bread or crackers for dipping.
- If the cheese is not melting enough, broil for an additional 1-2 minutes.
Storage instructions:
- Store any leftover Tomino di Andrate with Pesto and Sun-Dried Tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftover Tomino di Andrate with Pesto and Sun-Dried Tomatoes in the oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the Tomino di Andrate with Pesto and Sun-Dried Tomatoes on a platter with fresh herbs and sliced bread.
Garnishes:
- Garnish with fresh basil leaves or chopped parsley.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese is not melting enough, broil for an additional 1-2 minutes.
Food safety advice:
- Make sure to store any leftover Tomino di Andrate with Pesto and Sun-Dried Tomatoes in an airtight container in the refrigerator for up to 3 days.
Food history:
- Tomino di Andrate is a soft cheese made in the Piedmont region of Italy.
Flavor profiles:
- Creamy, nutty, and herbaceous.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
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Region: Italian