Pumpernickel taler with ricotta-vegetable cream

Name: Pumpernickel taler with ricotta-vegetable cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small yellow pepper; 1 Garlic clove; some stem(s) Thyme; 1 TABLESPOON Olive oil; 75 g green olives stuffed with paprika; 1 TABLESPOON mixed rungs; 150 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 12 (120 g) small round discs of pumpernickel

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small yellow pepper
1 Garlic clove
some stem(s) Thyme
1 TABLESPOON Olive oil
75 g green olives stuffed with paprika
1 TABLESPOON mixed rungs
150 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
12 (120 g) small round discs of pumpernickel

Directions

1
Clean, wash and very finely dice the peppers. Peel and finely dice the garlic. Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely. Heat the oil in a pan.
2
Sauté the pepper and garlic for 1-2 minutes. Add thyme and steam briefly. Remove from heat and let cool down. Drain the olives. Cut some olives into slices for garnishing, put aside.
3
Finely chop the remaining olives. Wash the sprouts and drain well. Put 1-2 tablespoons of paprika aside for garnishing. Mix the rest with ricotta and olives. Season with salt and pepper. With a small ice cream scoop Bällc
4
Arrange on a plate or platter. Garnish with sprouts and set aside peppers, olives and thyme.