Ingredients with Measurements:
- 4 Tomino di Talucco cheese rounds
- 2 cups of marinated artichokes, drained and chopped
- 1/2 cup of sun-dried tomatoes, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
3. Add chopped artichokes and sun-dried tomatoes to the skillet. Season with salt and pepper to taste. Cook for 5-7 minutes until the vegetables are tender.
4. Transfer the artichoke and sun-dried tomato mixture to an oven-safe baking dish.
5. Place the Tomino di Talucco cheese rounds on top of the vegetable mixture.
6. Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes.
8. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 12 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 9g
Protein: 14g
Sodium: 680mg
Substitutions for ingredients:
- Tomino di Talucco cheese can be substituted with any soft cheese such as Brie or Camembert.
- Marinated artichokes can be substituted with fresh artichokes or canned artichokes.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add cooked bacon or prosciutto to the vegetable mixture for a meatier version.
- Top with toasted pine nuts or walnuts for added crunch.
- Use different herbs such as thyme or oregano for a different flavor profile.
Tips and tricks:
- Make sure to drain the marinated artichokes well to avoid excess liquid in the dish.
- Serve with crusty bread or crackers for dipping.
- For a more golden and crispy cheese crust, broil for 1-2 minutes after baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 5-7 minutes until heated through.
Presentation ideas:
Serve on a platter with fresh herbs and crackers.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Garlic bread or crostini.
Troubleshooting advice:
- If the cheese is not melting, broil for 1-2 minutes to help melt the cheese.
- If the dish is too salty, reduce the amount of salt added to the vegetable mixture.
Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tomino di Talucco is a soft cheese from the Piedmont region of Italy. It is made from cow's milk and has a mild, creamy flavor.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve as an appetizer or light meal.
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Region: Italian