Summary

Ingredients

• 1 point sheep cheese
• 1 onion (s), red
• 6 hot peppers, green
• 1 sprig rosemary
• 2 tablespoon herbs, chopped (oregano, basil, thyme, parsley)
• 1 clove garlic
• 8 olives, black, pitted
• salt
• Pepper, black, freshly ground
• olive oil
• 4 cherry tomato (s)

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Instructions

1. Halve the sheep`s cheese and place on a deep plate. Add the herbs, press the garlic over them and season with pepper. Slice the olives, cut the peppers into rings and add. Pour olive oil generously over everything so that the sheep`s cheese is half covered. Add the rosemary sprig. Cover everything with aluminum foil and leave to stand in the refrigerator for at least 1 day.
2. Remove the rosemary sprig. Cut off 2 pieces of aluminum foil and use them to form packets with a turned-up edge. Place 1 piece of sheep`s cheese in each packet. Remove the peppers, herbs, olives and garlic slices from the oil and spread over the cheese. Quietly drizzle some of the oil onto the cheese. Cut the onion into rings, halve the cherry tomatoes. Put a few onion rings and the tomato halves in each packet, pepper again.
3. Close the package carefully so that nothing can leak out. Cook on the charcoal grill (alternatively the oven) for about 10 minutes.
4. Serve the cheese in aluminum foil with a baguette. If necessary, add salt.