Torch-roasted bread from the grill – filled with cheese and vegetarian spread

Ingredients for 6 servings:

• 6 flour tortillas
• 6 tbsp spread (vegetarian spread), e.g. “pepper, zucchini, eggplant”
• 12 tbsp cheese, grated, e.g. mozzarella

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

Spread a thin layer of vegetarian cream spread on one side of the tortilla, leaving about 2 cm of space free on one side. Spread a thin layer of cheese over the cream; about 2 tablespoons per tortilla is sufficient. Leave out the area without the cream. Don’t roll the tortillas; instead, fold them flat into a strip about 4 cm wide: starting with the side opposite the free side, fold in about 3 cm. Then fold the folded part in again, and so on. The empty area is the very outside. You can then secure this with a toothpick to prevent the tortilla from spreading. If you like, you can also use longer wooden skewers, which you can then use to hold the hot bread in place later. Depending on how hot the grill is, the torch-baked breads are grilled for 3-6 minutes, turning once. I recommend lining the breads with aluminum foil, as otherwise they will quickly turn black. The tortillas should only brown slightly; this will make them nice and crispy on the outside and the cheese will have melted into the cream on the inside. It tastes best warm straight from the grill. You can vary the spread and the type of cheese; I like this version best. For 6 Torch Breads, I need half a jar of spread.