Broccoli Igratin with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g broccoli, fresh or frozen
- 250 g cherry tomato (s)
- 2 tablespoon ajvar
- 1 tablespoon tomato paste, (or ketchup)
- 150 g sheep cheese
- 50 ml milk
- salt and pepper
- Rosemary, chopped
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cook the broccoli in salted water until it is just firm to the bite (if you have fresh vegetables, cut the stalk crosswise beforehand). Drain and divide into small florets. Grease a flat baking dish. Mix the ajvar, tomato paste or ketchup, mix in the finely diced broccoli drink (only used with fresh broccoli), spread into the pan. Wash and clean cherry tomatoes, cut in half if necessary. Place the broccoli florets and tomatoes alternately in the tin. Salt and pepper lightly and sprinkle with rosemary. Mix the sheep`s cheese with milk until creamy, distribute in blobs over the vegetables. Bake at 200 degrees in a preheated oven for about 20 minutes.
- A light summer meal with flat bread. Also tastes delicious with lamb chops or grilled salmon.
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