Antipasti with goat cheese under a pepper-chili crust
Source: https://www.gefu.com/rcp_recipe/antipasti-with-goat-cheese-under-a-pepper-chili-crust
Total time:
20 Minutes
Ingredients
| 120 | g | Zucchini |
| 120 | g | Paprika |
| 100 | g | Tomato |
| 4 | Stück | Goat cheese rounds |
| 20 | g | Honey |
| 20 | g | Cane sugar |
| Additional ingredients | ||
| Salt | ||
| Basil | ||
| Olive oil | ||
| Pepper or chili |
Preparation
Wash and cut the zucchini and bell peppers into pieces. Sauté the zucchini, bell peppers, and cherry tomatoes in olive oil until they are nicely seared.
On top of the goat cheese, add honey and brown sugar, then caramelize the goat cheese using the Flambierbrenner FUEGO. Sprinkle freshly ground pepper from the salt and pepper mill X-PLOSION® and chili from the chili cutter X-PLOSION® over it.
To serve:
Place the sautéed vegetables on a plate and sprinkle with basil leaves. Add the caramelized goat cheese to the plate and drizzle everything with a little olive oil.
Nutritional values per serving
| Energy | 811,0 kJ | |
|---|---|---|
| Calories | 194,0 kcal | |
| Protein | 11,0 g | |
| Fat | 11,0 g | |
| Carbohydrates | 12,0 g |
Organisation
Category
Recommended kitchen tools for this recipe
