Ingredients with Measurements:
- 1 large head of garlic
- 1 tablespoon olive oil
- 8 ounces goat cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 pound Tuma di Celle cheese, grated
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Blender or food processor
- Large mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for 30-40 minutes, until the garlic is soft and fragrant.
3. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
4. In a blender or food processor, combine the roasted garlic cloves, goat cheese, Parmesan cheese, salt, pepper, and nutmeg. Blend until smooth.
5. In a large mixing bowl, combine the grated Tuma di Celle cheese and the goat cheese mixture. Stir until well combined.
6. Pour the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
7. Bake in the oven for 25-30 minutes, until the cheese is melted and bubbly.
8. Sprinkle with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 425
Fat: 35g
Saturated Fat: 22g
Cholesterol: 115mg
Sodium: 810mg
Carbohydrates: 4g
Fiber: 0g
Sugar: 1g
Protein: 24g
Substitutions for ingredients:
- Tuma di Celle cheese can be substituted with any semi-hard cheese, such as Gouda or Cheddar.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Substitute the goat cheese with feta cheese for a tangier taste.
- Add cooked and crumbled bacon for a smoky twist.
Tips and tricks:
- Grate the Tuma di Celle cheese ahead of time to save time during preparation.
- Use a food processor or blender to make the goat cheese mixture extra smooth.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Store any leftover Tuma di Celle with Roasted Garlic and Goat Cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake for 10-15 minutes, until heated through.
Presentation ideas:
Serve the Tuma di Celle with Roasted Garlic and Goat Cheese in a decorative baking dish or on a cheese board with crackers and fresh fruit.
Garnishes:
Sprinkle with chopped fresh parsley or chives for a pop of color.
Pairings:
Pair with a bold red wine, such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
If the cheese is not melted and bubbly after 25-30 minutes, bake for an additional 5-10 minutes until heated through.
Food safety advice:
Make sure to store any leftover Tuma di Celle with Roasted Garlic and Goat Cheese in the refrigerator and consume within 3 days.
Food history:
Tuma di Celle is a semi-hard cheese from Sardinia, Italy. It is made from sheep's milk and has a nutty, slightly sweet flavor.
Flavor profiles:
The Tuma di Celle with Roasted Garlic and Goat Cheese has a rich, creamy flavor with a hint of nutmeg and roasted garlic.
Serving suggestions:
Serve as an appetizer or as a main course with a side salad or roasted vegetables.
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Region: Italian