Ingredients for 1 bread
200 g roasted peppers (2 cups)
2 garlic cloves
3 tbsp rapeseed oil (from the roasted peppers)
2 handfuls of parsley leaves
1 tin loaf white bread
300 g fresh cheese from sheep´s milk (2 cups)
300 g curd from sheep´s milk (2 cups)
Take roasted peppers from the packet, pat dry (but save some of the oil) and cut into thin strips. Peel and finely chop shallots and garlic. Heat rapeseed oil in a saucepan and gently sweat the shallots and garlic for 3 minutes. Add roasted peppers, toss to mix and season with salt and pepper. Chop parsley, add to the vegetable mix and sauté for about 1 minute. Remove from heat and leave to cool.
In the meantime, cut the bread in half lengthwise and hollow out the inside with a knife, leaving a shell about 3 cm thick. Cut the scooped out bread into small, crumbly pieces and set aside.
Take fresh cheese from sheep´s milk from packet, drain, place in a bowl and mix with the curd cheese until smooth paste forms. Add the cooled sautéed vegetables and season generously with salt and pepper. Add the bread previously removed from the inside of the loaf to the cheese and vegetable mixture, combine and firmly press into the bread shell, making sure that there are no air holes. Re-form a loaf by pushing the two stuffed bread halves together and place in the refrigerator to cool for at least 60 minutes.
Once the filling has firmed up, cut the bread into slices with a sharp knife or an electric slicer and serve.
Our tip: For an even more savory version, you can add chopped ham or bacon to the cheese filling.
Preparation time: 30 min.
cooling time: at least 60 min.
Level of difficulty: easy