John Myers
Ingredients for 2 servings:
- 1 point sheep’s cheese
- 1 onion(s), red
- 6 Pepper, green
- 1 sprig(s) rosemary
- 2 tbsp herbs, chopped (oregano, basil, thyme, parsley)
- 1 clove(s) garlic
- 8 black pitted olives
- Salt
- Black pepper, freshly ground
- olive oil
- 4 cherry tomatoes
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
Pickled sheep’s cheese
Halve the feta cheese and place it on a deep plate. Add the herbs, press the garlic over it, and season with pepper. Slice the olives and slice the peppers into rings, and add them. Brush everything generously with olive oil, ensuring the feta cheese is half covered. Add the rosemary sprig. Cover everything with aluminum foil and let it sit in the refrigerator for at least 1 day. Remove the rosemary sprig. Tear off 2 pieces of aluminum foil and form them into parcels with the edges folded up. Place 1 piece of feta cheese in each parcel. Remove the peppers, herbs, olives, and sliced garlic from the oil and scatter over the cheese. Drizzle a little of the oil over the cheese. Slice the onion into rings and halve the cherry tomatoes. Add a few onion rings and the tomato halves to each parcel and season with more pepper. Carefully seal the parcels so that nothing can leak out. Cook on the charcoal grill (or in the oven) for about 10 minutes. Serve the cheese in aluminum foil with baguette. Add salt if desired.
Facebook Comments