John Myers
Sheep Cheese Cream with Sun-dried Tomatoes
The perfect sheep cheese cream with sun-dried tomatoes recipe with a picture and simple step-by-step instructions.
- 150 g Sheep cheese Bulgarian
- 40 g Sun-Dried tomatoes without oil
- 2 Garlic cloves
- 4 tbsp Olive oil
- Espelette pepper
- Salt
- Pepper
- Scald the sun-dried tomatoes with boiling water and soak in the hot water for 15 minutes, then squeeze out well and cut into large pieces.
- Put the sheep’s cheese (I like the Bulgarian sheep’s cheese best, but you can of course also use any other one) together with the tomato pieces and the coarsely chopped garlic in a tall container, add the oil and puree it finely.
- Then season with salt, pepper and Espelette pepper. Please be careful with the salt, as the sheep’s cheese already brings salt.
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