Ingredients with Measurements:
- 4 Tomino di Rivalta cheese
- 8 slices of prosciutto
- 8 fresh sage leaves
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Tomino di Rivalta cheese in half horizontally.
3. Place a sage leaf on top of each cheese half.
4. Wrap each cheese half with a slice of prosciutto.
5. Place the wrapped cheese halves in an oven-safe baking dish.
6. Drizzle olive oil over the cheese and season with salt and pepper.
7. Bake for 10-12 minutes until the cheese is melted and the prosciutto is crispy.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Total fat: 19g
Saturated fat: 8g
Cholesterol: 45mg
Sodium: 780mg
Total carbohydrates: 1g
Protein: 16g
Substitutions for ingredients:
- Tomino di Rivalta cheese can be substituted with any soft cheese such as Brie or Camembert.
- Prosciutto can be substituted with bacon or pancetta.
- Sage can be substituted with rosemary or thyme.
Variations:
- Add sliced garlic to the cheese before baking.
- Top the cheese with a drizzle of honey before serving.
- Serve with toasted bread or crackers.
Tips and tricks:
- Make sure to wrap the cheese tightly with the prosciutto to prevent it from falling apart during baking.
- Use fresh sage leaves for the best flavor.
- Serve immediately after baking for the best texture.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the Tomino di Rivalta with Sage and Prosciutto on a wooden board or platter.
Garnishes:
Garnish with fresh sage leaves or a sprinkle of chopped parsley.
Pairings:
Pair with a glass of red wine such as Chianti or Pinot Noir.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting, increase the baking time by a few minutes.
Food safety advice:
Make sure to cook the cheese until it is hot and bubbly to ensure it is safe to eat.
Food history:
Tomino di Rivalta is a soft cheese from the Piedmont region of Italy.
Flavor profiles:
The Tomino di Rivalta cheese is creamy and tangy, while the prosciutto adds a salty and savory flavor. The sage adds an earthy and herbaceous note.
Serving suggestions:
Serve as an appetizer or as part of a cheese board.
Related Categories
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Region: Italian
Taste: Savory, Salty, Herbaceous, Umami, Rich