Baked cheese with vegetables and pork

Ingredients for 4 servings:

• 4 goat cheese or sheep cheese, pickled in brine
• 1 zucchini, green or yellow
• 2 bell peppers, red
• 1 lemon(s)
• 2 tomatoes
• 2 chili peppers, fresh
• 2 onions
• 4 garlic cloves
• 4 pork neck steak(s)
• 4 slices of whole-grain toast
• olive oil
• 2 tbsp butter
• Pepper, mixed, ground
• Sea salt, coarse
• Basil, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 200°C. Grease a large baking dish with olive oil. Finely chop the vegetables. Quarter the onion and lemon. Peel and press the garlic. Wash the meat, pat it dry, and rub it with pepper and salt. Cut the bread into small cubes. Drain the cheese and place it in the center of the dish. Arrange the chopped vegetables, lemon, onion, and whole chili peppers around the cheese. Place two slices of tomato and the crushed garlic on each cheese. Season with salt and pepper. Drizzle with olive oil and sprinkle with a few chopped basil leaves. Bake in the oven at 200°C for 20 minutes. Meanwhile, sear the meat in a pan with butter and oil on both sides. Remove from the pan after about 8 minutes, wrap in aluminum foil, and let rest. Toast the bread cubes in a second pan without fat until crispy. Remove the casserole from the oven. Unwrap the meat, cut into strips, and arrange it with the toast cubes over the cheese and vegetables. Return to the oven at 180°C for about 10 minutes. Squeeze the lemon quarters over the meat and serve. Serve with a fresh salad.