Hand cheese wrapped in bacon with black olive paste and caramelized tomatoes

Ingredients for 1 servings:

• 50 g hand cheese
• 1 slice(s) of dried meat, not too thin, approx. 25 g
• some balsamic cream
• 1 tsp olive oil for frying
• 1 medium-sized tomato(s), approx. 100 g
• some powdered sugar
• 25 g shallot(s)
• 1 large garlic clove(s)
• 50 g black olives, pitted
• 10 g anchovy fillet(s)
• 10 g capers
• 1 tbsp red wine
• 10 g honey
• 15 ml olive oil
• e.g. salt and pepper
• e.g. chili salt

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

the hand cheese is frozen beforehand

Freeze the hand cheese. You can do this days in advance. Take it out of the freezer 30 minutes before preparation and let it thaw. Preheat the oven to 200 degrees fan-assisted oven. In the meantime, finely dice the shallot and garlic clove and sauté in 1 teaspoon of olive oil for about 5 minutes, then deglaze with the red wine. Puree together with the olives, anchovy fillets, capers, 10 ml olive oil, and honey. Season with salt (carefully) and pepper to taste. Cut the tomato into thick slices, sprinkle with a little powdered sugar, and caramelize in the oven for about 10-15 minutes. In the meantime, remove any rind and cartilage from the jerked meat slice, brush with balsamic vinegar, and wrap the still-frozen hand cheese in it. Fry in a non-stick pan in 1 teaspoon of olive oil over medium heat for about 8 minutes until browned on all sides. Since the cheese is still frozen, it won’t melt during this time, but it will be soft and warm inside afterward. Spread the olive paste on a plate, arrange the hand cheese and tomato slices on top. Sprinkle with chili salt, if desired. 528 kcal per serving.