Marinated goat cheese

Ingredients for 2 servings:

• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 4 cloves garlic
• 2 tbsp pepper berries, pink, red
• 8 goat’s cheese, coins, 40 g each
• ½ lemon(s), organic
• 4 sprig(s) rosemary, small
• 100 g capers
• 400 ml olive oil

Instructions

Working time approx. 50 minutes; Rest period approx. 2 days; Total time approx. 2 days 50 minutes

For two 750 ml jars – lasts about 2-3 weeks

You will need two 750ml jars with a swing top. Quarter, trim, and wash the peppers, then place them skin-side up on a baking sheet. Roast in the oven at the very top of the grill at the highest setting for about 6 to 8 minutes, until the skin turns black and blisters. Remove from the oven and cover with a damp cloth. Let rest for about 5 minutes, then peel and halve the garlic. Crush the peppercorns in a mortar and pestle, scatter them over the goat cheese, and press down lightly. Wash the lemon in hot water, dry them, and slice them. Layer the peppers, lemons, capers, garlic, rosemary sprigs, and goat cheese evenly in the hot, rinsed jars. Pour the olive oil over them and seal the jars immediately. Let everything marinate for about 2 days.