200g FROMART Tilsit
2 tbsp cold pressed sunflower oil
1 tsp paprika
1/2 tsp nutmeg
1 pinch of Cayenne pepper
1 twigbranch of lemon thyme, plucked leaves
2 red capsicums
1 bunch of spring onions, chopped
4 tbsp extra virgin olive oil
4 garlic gloves, sliced
8 basil leaves
- Cube Tilsit, marinate for 1 hour at room temperature with sunflower oil, herbs and spices.
- 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.
- Fry garlic slices in olive oil until golden brown, briefly add half of basil leaves and fry.
- Mix capsicums and cheese, fill into sterilised jars, garnish with garlic mixture and remaining basil.