Ingredients with Measurements:
- 4 Tomino di Sordevolo cheese rounds
- 1/4 cup pine nuts
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until the mixture is finely chopped.
3. With the food processor or blender running, slowly pour in the olive oil until the pesto is smooth and well combined.
4. Place the Tomino di Sordevolo cheese rounds in an oven-safe baking dish.
5. Spoon the pesto over the top of each cheese round, spreading it evenly.
6. Sprinkle the pine nuts over the top of the pesto.
7. Bake the cheese rounds for 10-12 minutes, or until the cheese is melted and bubbly.
8. Serve hot with crusty bread or crackers.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 40g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Tomino di Sordevolo cheese rounds can be substituted with any soft cheese that melts well, such as Brie or Camembert.
- Pine nuts can be substituted with any other type of nut, such as almonds or walnuts.
- Fresh basil leaves can be substituted with spinach or arugula.
Variations:
- Add sliced cherry tomatoes on top of the pesto before baking for a burst of freshness.
- Substitute the pine nuts with sunflower seeds for a nut-free version.
- Add a drizzle of balsamic glaze on top of the cheese rounds before serving for a tangy flavor.
Tips and tricks:
- Make sure to spread the pesto evenly over the cheese rounds to ensure even cooking.
- Serve the cheese rounds immediately after baking for the best texture.
- If the cheese is not melted enough after baking, broil for 1-2 minutes until bubbly.
Storage instructions:
- Store any leftover cheese rounds in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cheese rounds in a preheated oven at 375°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the cheese rounds on a wooden board with crackers and sliced baguette.
- Garnish with fresh basil leaves or a drizzle of olive oil before serving.
Garnishes:
- Fresh basil leaves
- Balsamic glaze
- Olive oil
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the cheese is not melting evenly, try cutting it into smaller pieces before baking.
- If the pesto is too thick, add more olive oil to thin it out.
Food safety advice:
- Make sure to cook the cheese rounds until the cheese is melted and bubbly to ensure that it is safe to eat.
Food history:
- Tomino di Sordevolo is a soft cheese from the Piedmont region of Italy. It is traditionally made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
- Creamy, nutty, and herbaceous.
Serving suggestions:
- Serve as an appetizer or as a light lunch.
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Region: Italian