INGREDIENTS
For the baked cheese:
- sweet milk cheese
- a few cloves of garlic
- a few tablespoons of olive oil
- a pinch of salt and pepper
- "Mediterranean" spice mix
For the salad:
- tomatoes
- a few heads of garlic
- sugar, salt, ground pepper
- balsamic vinegar and olive oil
PREPARATION
In the summer, we get fresh home-made cheeses in the village, and if they make cheese there, it's really not small, it's hard to eat it in one or two servings. If there is a tip of sweet milk cheese, we grill it on a fire to make it easier to eat, and pierce it with a skewer. A spicy homemade tomato salad according to my husband's mother's recipe goes best with this cheese: fleshy tomatoes from Grandma's greenhouse and lots and lots of fresh garlic from the neighboring bed...
This time I deliberately do not specify the quantities for the ingredients, the idea is more important here, and everyone will choose how much and what to make by themselves. This is a very tasty vegetarian campfire dinner - aromatic grilled cheese with spicy tomato salad.
I cut the sweet milk cheese (cottage cheese will not work here) into thick pieces so that it is convenient to put it on a stick. I put the cheese with sticks in a deeper plate, sprinkled it with olive oil, sprinkled it with spices, pressed garlic and rubbed it well with my hands into the cheese, and left it to marinate for a few hours.
During this time we made a salad. We cut the tomatoes into round slices about half a centimeter thick and arranged them nicely on a large flat plate. We sprinkled a pinch of salt and sugar on each slice (may seem like too much, but it dissolves quickly), pressed a generous amount of garlic on each slice and drizzled lightly with balsamic vinegar and olive oil (again, each tomato slice separately). The salad prepared in this way must be marinated for another hour. Such a salad looks very nice made from tomatoes of different colors: yellow, red, green (ripe, but green).
During this time, we made a fire and waited for the hot embers. We put the cheese pierced with sticks on top of the grill and turned it from all four sides to brown it evenly. An ideally baked cheese should be crispy and browned on top and soft on the inside.
Delicious!
Recipe source: Seasonal Kitchen
