Feta cheese and herb cream on grilled peppers

Ingredients for 8 servings:

• 1 red bell pepper(s)
• 100 g sheep’s cheese (feta)
• 2 tbsp sour cream
• 1 small garlic clove(s)
• 1 tsp herbs, dried
• 1 tbsp balsamic vinegar, thick, old
• 1 sprig(s) parsley, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

served as an amuse gueule

Mash the feta cheese with a fork, mix with the herbs, crushed garlic, and sour cream until creamy, and let it sit for about half an hour. Deseed and quarter the bell pepper. Place the quarters skin-side up under the broiler and grill until the skin develops black spots and blisters. Then remove from the oven, cover with a damp kitchen towel, and let cool slightly. The skin can be easily peeled off while still lukewarm. To serve, cut the bell pepper into small squares and place on an amuse-bouche. Use two teaspoons to make small dumplings from the feta cheese cream and place them on the bell pepper slices. Garnish with a few drops of aged balsamic vinegar and a parsley leaf. Served as a “standard portion,” this recipe serves two people and is served with crusty ciabatta bread.