John Myers
Gratinated Sheep Cheese
The perfect gratinated sheep cheese recipe with a picture and simple step-by-step instructions.
- 200 g Sheep cheese
- 3 Pc. Fresh tomatoes
- 1 Pc. Green peppers
- 1 Pc. Yellow peppers
- 1 Pc. Shallot
- 1 tbsp Cold pressed olive oil
- 3 tbsp Freshly squeezed lemon juice
- 0,5 Teaspoon (level) Fennel seeds
- 1 tsp Freshly chopped thyme
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 tbsp Breadcrumbs
- 3 tbsp Cold pressed olive oil
- Wash and dry tomatoes and peppers. Clean the peppers, remove the seeds and white skins and cut into strips, cut out the stalk from the tomatoes and cut into eighths. Pull out the shallot and cut into thin rings.
- Heat 1 tablespoons of olive oil in a non-stick pan, fry the pepper strips, add shallot rings and tomato wafers, add a little salt and pepper, turn the heat down and let simmer gently for about 5 minutes.
- In the meantime, remove the sheep’s cheese from the brine, pat dry and cut across into even slices. Mine was broken a third, so I opted for smaller pieces.
- Spread 2 / 3 of the pan’s contents between two casserole dishes (or a larger one), spread the sheep’s cheese on top, place the remaining vegetables around them, drizzle with the lemon juice and pepper to taste. Spread the fennel seeds and thyme over all the ingredients and drizzle with the remaining (approx. 3 tablespoons) olive oil. Don’t forget the breadcrumbs and distribute them fairly.
- Put the 2 casserole dishes or the large one in the oven at 180 ° C (200 ° C top / bottom heat) for 10 minutes. The cheese should get hot, not melt. I also served fresh chiabatta and my husband was full.
- The whole thing can also be prepared well on the GRILL, then brush the larger pieces of pepper with lemon juice and oil and pre-cook and then grill in aluminum foil. Unfortunately, the Nordic weather was too moody and too windy to have a barbecue because I had a bad cold.
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