Two types of pickled cheese

Name: Two types of pickled cheese
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 600 g Mountain cheese; 250 g red onions; 1 collar Chives; 5 TABLESPOONS White wine vinegar; 200 ml Olive oil; 7-10 Tbsp Pepper; 600 g Mini-Mozzarella balls; 100 g green olives; 150 g Kalamata olives; 120 g Pine nuts; 1 collar Rosemary; 1/2 young garlic bulb; 7-10 Tbsp Salt

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

600 g Mountain cheese
250 g red onions
1 collar Chives
5 TABLESPOONS White wine vinegar
200 ml Olive oil
7-10 Tbsp Pepper
600 g Mini-Mozzarella balls
100 g green olives
150 g Kalamata olives
120 g Pine nuts
1 collar Rosemary
1/2 young garlic bulb
7-10 Tbsp Salt

Directions

1
Cut off the rind from the mountain cheese, dice the cheese. Peel and halve onions and cut into strips. Wash the chives, dab dry and cut into fine rolls. Mix cheese with onions, chives, vinegar and 100 ml oil. Season with pepper. Keep cold
2
Drain mozzarella and olives well. Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Wash the rosemary and shake dry. Put something aside for garnishing, remove remaining needles and chop finely. Peel garlic, chop cloves coarsely. Mix mozzarella, pine nuts, olives, garlic, 100 ml oil and rosemary in a bowl. Season with salt and pepper. Place the rosemary aside on top. Put it in a cold place. Let both cheeses soak for at least 2 hours. Season to taste again just before serving. Bread tastes good with it
3
waiting time approx. 2 hours