Warm goat cheese with salami peperoncini pesto

Egg free
Su Vössing
15 Min.



Prepare the ingredients: wash and dry the salad in a salad spinner.



Cut the bell peppers in half, remove their cores and fry them on medium heat in a hot skillet, using half of the rapeseed oil. Remove the casing from the salami, slice it and cut the figs in half as well.


In a hot skillet, fry both sides of the goat cheese together with the rosemary for 1-2 minutes on medium heat, using the remaining rapeseed oil.



Spread the salad over 2 plates, marinate with the Aceto Balsamico and the olive oil, and add the remaining ingredients. Finally, place a teaspoonful of pesto on each goat cheese disc.


18 Comment
portion unit: EUUSUK
fresh goat cheese
(100 g each)
some smaller bell peppers of different colors
(red, green, yellow)
mixed green salad
for frying


Egg free

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