Paprika boat with cheese cream

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 red and yellow peppers (approx. 200 g each)
  • 2 Garlic cloves
  • 1-2 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, white pepper
  • 200 g Double cream cream cheese
  • 100 g Whole milk yoghurt
  • 50 g paprika-filled olives
  • 1 sprig of rosemary
  • 7-10 Tbsp Olive slices, parsley and rosemary
  • 7-10 Tbsp to garnish

Directions

  1. 1

    Clean, wash and quarter the peppers. Peel garlic. Cut one clove into slices. Heat oil in a pan. Fry the garlic slices in it. Season with salt and pepper. Add paprika and fry for 2-3 minutes at medium heat. Take out

  2. 2

    Mix cream cheese and yoghurt. Finely chop the olives and the remaining clove of garlic. Wash the rosemary, shake dry, pluck and chop finely

  3. 3

    Stir olives, garlic and rosemary into the cheese cream. Season to taste with salt and pepper. Arrange the pepper boat and cream on a plate. Garnish with olives, parsley and rosemary if desired. Serve with grissini (dough sticks) or baguette

  4. 4

    Spicy variation: Instead of double cream cream cheese you can also use a creamy sheep's cheese

Nutrition Facts

KCAL
260 kcal
CARBS
5 g
FATS
22 g
PROTEINS
8 g