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Onion and Robiola Cheese Spread

Cipollata Rossa Monferrina
This zippy spread may be served as an antipasti or after the second course. Either way, it will wake up your taste buds.



1 large red pepper,halved and seeded

2 scallion bulbs,chopped

Pinch cayenne pepper

1 tablespoon sweet paprika

1 1/2 tablespoons fresh lemon juice

1/4 cup plus 2tablespoons Filippo Berio extra-virgin olive oil

1/4 teaspoon salt

1/2 pound fresh Robiola cheese, chopped or diced

Twelve 1/2-inch thick slices baguette type bread


Preheat the broiler.

Roast the pepper halves cut side down until blackened, about 10 minutes.  Peel away skin when cool enough to handle.

Add the pepper,scallion, cayenne, paprika, lemon juice, 2 tablespoons of the olive oil and thesalt to the bowl of a food processor. Process to a smooth paste. Add the cheese and process again until smooth. Transfer to a bowl; cover and refrigerate for 2hours.

Grill the bread slices in a sauté pan or under the broiler and then brush with the remaining olive oil.

Place bread on a serving dish and the cipollata in the center in a bowl. Spread the cipollata on the bread pieces and serve.

This recipe is featured on show 1920 - More PiedmontCooking.


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