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Warm goat cheese with salami peperoncini pesto
Production
01
Prepare the ingredients: wash and dry the salad in a salad spinner.
02
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.
03
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.
04
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.
Ingredients
2
ts
Salami pesto with peperoncini
2
tbs
Olive oil extra virgin
1
tbs
Aceto balsamico white
1
tbs
2
piece(s)
fresh goat cheese
(100 g each)
6
piece(s)
some smaller bell peppers of different colors
(red, green, yellow)
3
piece(s)
figs
100
g
salami
1
handful of
mixed green salad
2
stick(s)