For this Argentinian-style ketogenic breakfast, firm goat's cheese is seasoned with thyme and Turkish red pepper flakes, then melted in a cast-iron pan over a barbecue grill. The outside forms a light crust while the center becomes soft and flowing.
Cut the goat's cheese into slices 2 cm thick and leave for 10 minutes to come to room temperature.
Sprinkle over the thyme and Turkish red pepper flakes and drizzle with olive oil.
Put the slices in a cast-iron pan on the barbecue grill and cook for 15 minutes, until golden on both sides and soft inside.
Serve hot. Refrigerate any leftovers and reheat them the next day.
Let the cheese come to room temperature before grilling, or the outside may burn while the center stays cold. Refrigerate any leftover cheese and reheat it the next day. Allergens: contains milk and dairy products.
Peynirim ızgarada biraz fazla eridi ve döküm tavadan taşıp közlere damladı, temizlik biraz zahmetli oldu. Yine de tadı çok güzeldi, bir dahaki sefere daha derin bir tava kullanacağım.
Izgara keçi peyniri gece atıştırması için harika bir seçenek oldu, dışı hafif kabuklanmış içi ise tam istediğim gibi akışkandı.
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