1/2 oz. of good quality white bread
2 large garlic cloves
1 large shallot
3 tbsp. plus 1 1/2 tsp of unsalted butter
1 (6 oz.) red bell pepper, cored, cut into 1" pieces
1 (6 oz.) green bell pepper, cored, cut into 1" pieces
1/2 cup of whipping cream
1/4 cup of chicken stock
2 tbsp. of dry white wine
1 tsp. of dried crumbled basil
1/2 tsp. of salt
Freshly ground pepper to taste
3 oz. of Guyere cheese, cut into 1" cubes
3 oz. of Munster cheese, cut into 1" cubes
1 (7 oz.) package of freshly cooked, cheese-filled tortellini
Position rack in the center of the oven and preheat the oven to 375 degrees. Process bread to make crumbs and set aside. Mince the garlic and the shallot. Melt 1 tbsp. plus 1 1/2 tsp. of butter in a heavy 8" skillet over medium-low heat. Add garlic and shallots, cooking until tender, stirring frequently. Coarsely chop the bell peppers. Add them to the garlic/shallot mixture. Cook until they are just tender, stirring occasionally, approx. 4 mins. Transfer whole mixture to a baking dish. Set the skillet over high heat and add cream, stock, wine, 3/4 tsp of basil, salt and pepper. Boil until reduced to 1/2 cup, approx 4 mins. Remove mixture from heat. Combine the Uniekaas® Red Wax Gouda with the other cheeses in a separate bowl and mince finely. Gradually add cheeses to the cream mixture, stirring until smooth. Add the now made cheese sauce and the tortellini to the bell pepper mixture, tossing gently to combine. Place in a casserole dish. Melt the remaining 2 tbsp. of butter in the same skillet over low heat. Mix in the bread crumbs and remaining 1/4 tsp. of basil. Sprinkle over top of casserole and bake for 30 mins. until golden brown.
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