Ingredients with Measurements:
- 4 Tomino di Rivalta cheese rounds
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the Tomino di Rivalta cheese rounds in a baking dish.
3. In a small bowl, mix together the chopped sun-dried tomatoes, chopped basil, olive oil, salt, and pepper.
4. Spoon the sun-dried tomato mixture over the cheese rounds.
5. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 20g
- Carbohydrates: 5g
- Protein: 12g
Substitutions for ingredients:
- Tomino di Rivalta cheese rounds can be substituted with any soft cheese, such as Brie or Camembert.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
- Basil can be substituted with parsley or oregano.
Variations:
- Add sliced garlic to the sun-dried tomato mixture for extra flavor.
- Top the cheese rounds with sliced prosciutto before adding the sun-dried tomato mixture.
- Serve with toasted bread or crackers for dipping.
Tips and tricks:
- Make sure to let the cheese cool for a few minutes before serving to avoid burning your mouth.
- If the cheese is not melted enough after baking, broil for an additional 1-2 minutes.
- Use high-quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese rounds in a baking dish and bake in a preheated 375°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve on a platter with fresh basil leaves and sliced baguette.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the cheese is not melting properly, make sure the oven is fully preheated before baking.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator to avoid foodborne illness.
Food history:
- Tomino di Rivalta is a soft cheese from the Piedmont region of Italy.
Flavor profiles:
- Creamy, tangy cheese with sweet and savory notes from the sun-dried tomatoes and basil.
Serving suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian