Crispy cheese coins

Name: Crispy cheese coins
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 1/2 bunch Basil; 4 Stem/s Thyme; 400 g Cottage cheese; 300 g Garlic cream cheese (e.g. from Miree); 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 large aubergine (about 500 g each); 2 red peppers; 1 Courgettes (about 200 g each); 3 Branch/s Rosemary; 3-4 Tbsp Olive oil; 1/2 bunch Chives; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g cherry tomatoes
1/2 bunch Basil
4 Stem/s Thyme
400 g Cottage cheese
300 g Garlic cream cheese (e.g. from Miree)
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 large aubergine (about 500 g each)
2 red peppers
1 Courgettes (about 200 g each)
3 Branch/s Rosemary
3-4 Tbsp Olive oil
1/2 bunch Chives
baking paper

Directions

1
Line baking tray with baking paper. Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Wash and chop the tomatoes. Wash basil and thyme, shake dry, pluck leaves from stalks and chop finely.
2
Mix half cottage cheese and half cream cheese with tomatoes, chopped herbs and flour. Season with salt and pepper. Shape into 16 small talers and place them on the tray with a little space between them. Bake in a hot oven for about 15 minutes.
3
In the meantime, clean and wash the eggplant, peppers and courgettes and cut them into small cubes. Wash the rosemary, dab dry and remove the needles. Heat the oil in a large pan. Fry the vegetables and rosemary for about 8 minutes while turning. Season with salt and pepper.
4
Wash the chives, shake dry and cut into fine rolls. Arrange thalers and vegetables on plates. Serve the rest with cheese. Sprinkle with chives.