Grilled goat cheese is a ketogenic Argentine breakfast dish made by seasoning firm goat cheese with thyme and pul biber and melting it in a cast-iron pan over charcoal. The cheese develops a lightly crusted exterior while the inside turns molten.
Slice the goat cheese 2 cm thick and let it come to room temperature for 10 minutes.
Drizzle over the thyme, pul biber and olive oil.
Place the slices in a cast-iron pan over the charcoal grill and cook for 15 minutes, until golden on both sides and soft inside.
Serve hot; you can store leftovers in the fridge and reheat them the next day.
Do not put the cheese on the grill straight from the fridge, or the outside will burn while the inside stays cold. You can store leftover cheese in the fridge and reheat it the next day. Allergens: contains milk and dairy.
If you use rosemary instead of thyme, you get a sharper aroma; you can keep the same amount.
Admin DadaGastro · verified in test kitchenPeynirim 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.
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