Food & Cooking Recipes Appetizers Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins 3.5 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 12 Robiola Bosina -- a soft blend of cow's- and sheep's-milk cheese -- is the perfect base for a topping of olive-raisin relish. Ingredients ½ cup chopped homemade or store-bought roasted red peppers 2 tablespoons pine nuts, toasted 2 tablespoons chopped oil-cured black olives 2 tablespoons chopped golden raisins 1 tablespoon chopped fresh oregano 1 tablespoon extra-virgin olive oil 8 ounces Robiola Bosina cheese Garnish: fresh oregano Directions Mix together peppers, pine nuts, olives, raisins, oregano, and oil. Let stand for 30 minutes. Meanwhile, let cheese stand at room temperature. Preheat oven to 375 degrees. Bake cheese in an ovenproof serving dish until just starting to melt around the edges, 5 to 7 minutes. Top with relish. Garnish with oregano. Serve immediately. (Reheat cheese in oven for about a minute if it starts to set.) Rate it Print