Tonino Recipe
fior di latte cheese, roasted garlic infused E.V.O.O., sweet red cherry tomatoes, prosciutto crudo, pistacchio, fresh basil
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Ingredients
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Cheese
Oil and Garlic
Vegetables
Meat
Nuts
Herbs
Method
Preparation of Roasted Garlic Infused E.V.O.O.
- 1
Roast the Garlic
Preheat your oven to 180°C (350°F). Wrap the garlic cloves in aluminum foil with a drizzle of extra virgin olive oil. Roast in the oven for about 30 minutes, or until the cloves are soft and fragrant.
- 2
Infuse the Oil
Once the garlic is roasted, let it cool slightly, then squeeze the cloves out of their skins into a small bowl. Combine the roasted garlic with extra virgin olive oil in a blender and blend until smooth. Set aside.
Assembling the Dish
- 3
Prepare the Tomatoes
Wash the sweet red cherry tomatoes and slice them in half. Set them aside for later.
- 4
Slice the Cheese
Cut the fior di latte cheese into bite-sized cubes or slices. Set aside.
- 5
Chop the Pistachios
Roughly chop the pistachios into smaller pieces for easier mixing and to release their flavor.
- 6
Layer the Ingredients
On a serving platter, start by layering the sliced fior di latte cheese. Add the halved cherry tomatoes on top of the cheese.
- 7
Add Prosciutto and Nuts
Tear the prosciutto crudo into smaller pieces and scatter them over the tomatoes. Sprinkle the chopped pistachios on top.
- 8
Finish with Basil and Oil
Garnish the dish with fresh basil leaves. Drizzle the roasted garlic infused E.V.O.O. over the entire platter to finish.
