Marinated Tilsit with Capsicum


200g FROMART Tilsit
2 tbsp cold pressed sunflower oil
1 tsp paprika
1/2 tsp nutmeg
1 pinch of Cayenne pepper
lemon peel
1 twigbranch of lemon thyme, plucked leaves
2 red capsicums
black pepper
1 bunch of spring onions, chopped
4 tbsp extra virgin olive oil
4 garlic gloves, sliced
8 basil leaves


  1. Cube Tilsit, marinate for 1 hour at room temperature with sunflower oil, herbs and spices.
  2. Halve capsicum, remove stem and seeds, place on oven tray with skin facing upwards, grill in preheated oven at 250C until skin forms blisters. Cover with a damp towel, peel once cooled. Cut into squares, mix them with onions, season with salt and pepper.
  3. Fry garlic slices in olive oil until golden brown, briefly add half of basil leaves and fry.
  4. Mix capsicums and cheese, fill into sterilised jars, garnish with garlic mixture and remaining basil.