Cannelloni made from grated cheese with olive and tomato tapenade

Ingredients for 4 servings:

• Mountain cheese in a piece
• 25 g mascarpone or quark
• 25 g cream cheese
• 40 g black olives
• 2 tomatoes
• olive oil
• Tomato(s), dried
• salt and pepper
• 1 tbsp chopped chives or pesto, as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a nice cheese course in the menu

For the cannelloni, slice the chilled cheese into 8 thin slices using a slicer or food processor, then allow to come to room temperature. Mix the mascarpone with the cream cheese, salt, pepper, and chives, cut into fine rolls, and/or a little pesto. For the tomato and olive tapenade, roughly chop the olives and tomatoes with a hand blender. Then, while the blade is running, add the olive oil in a thin stream. Finely chop the sun-dried tomatoes and mix in. Season the tapenade with salt and pepper. Spread the cheese slices thinly with the cream cheese mixture, then roll them up and refrigerate. To serve, place 2 cheese cannelloni on each plate and drizzle with a little tapenade next to each one. Tip: The cheese slices better when cold, but rolls better when room temperature.