Salads & Side Dishes
Tostas with Torta del Casar and pimientos
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The Torta del Casar is a creamy sheep's cheese from Extremadura. This toasted bread is an expressly modern combination that puts the special cheese at the center.
Timing
- Preparation: 15 min.
- Cooking/Baking: 20 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 435 kcal
- Protein
- ≈ 15.8 g
- Carbohydrates
- ≈ 45.4 g
- Fat
- ≈ 19.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 8 slices of rustic country bread · ≈ 320 g · Assumed item weight × count; total amount
Weizenbrot/Weißbrot (B311000) - 180 g Torta del Casar DOP, tempered · ≈ 180 g · Assumed quantity / reference product
Weichkäse aus Schafmilch, mind. 45 % Fett i. Tr. (M6A5700) - 2 red peppers · ≈ 300 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 2 tbsp olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 tsp sherry vinegar · ≈ 5 g · Assumed quantity / reference product
Branntweinessig (R122000) - 1 clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100)
Not included in the base calculation
- ½ tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 pinch of black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 8 slices of rustic country bread
- 180 g Torta del Casar DOP, tempered
- 2 red peppers
- 2 tbsp olive oil
- 1 tsp sherry vinegar
- 1 clove of garlic
- ½ tsp salt
- 1 pinch of black pepper
Instructions
- Heat the oven to 230 °C top/bottom heat. Halve the peppers, remove the seeds and brush with olive oil.
- Roast, skin side up, until the skin turns black in spots, about 18-20 minutes. Allow to sweat and peel in a covered bowl for 10 minutes.
- Cut the peppers into strips, season with vinegar, salt and pepper.
- Toast bread slices in the oven or in a pan; If desired, rub with the halved garlic clove.
- Stir the cheese at room temperature until creamy and spread on the warm bread. Place the pepper strips on top and serve immediately.
Tips
- Just temper the cheese, do not heat it too much: you want it to retain its creamy texture.
- If Torta del Casar is not available, use soft goat or sheep cheese and clearly label the recipe as a modern substitute version.
