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🍽️ Baked Sheep Cheese Pouches with Tomato & Capers

190 kcal · 30 min · 4 servings

Baked Sheep Cheese Pouches with Tomato & Capers Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the garlic clove and chop it very finely.
  2. 2. Wash the cherry tomatoes thoroughly.
  3. 3. Cut the washed cherry tomatoes into eight small pieces each.
  4. 4. Slice the olives into thin rounds.
  5. 5. Squeeze the juice from the half lemon.
  6. 6. Rinse the rosemary under running water.
  7. 7. Shake the rosemary dry to remove excess water.
  8. 8. Pluck the needles off the rosemary sprig.
  9. 9. Finely chop the rosemary needles with a large knife.
  10. 10. Let the capers drain well in a tea strainer.
  11. 11. Place the drained capers into a small bowl.
  12. 12. Add the finely chopped garlic to the bowl with the capers.
  13. 13. Add the squeezed lemon juice to the bowl.
  14. 14. Add the chopped rosemary to the bowl.
  15. 15. Add the harissa paste to the bowl.
  16. 16. Add the sliced olives to the bowl.
  17. 17. Add the olive oil to the bowl.
  18. 18. Stir all ingredients in the bowl well until a uniform mixture forms.
  19. 19. Optionally add one tablespoon of finely chopped onion to the mixture.
  20. 20. Add the quartered cherry tomatoes to the caper mixture.
  21. 21. Gently fold in the tomatoes so they do not crush.
  22. 22. Season the mixture with a pinch of salt.
  23. 23. Season the mixture generously with freshly ground pepper.
  24. 24. Cut two equal squares from heavy-duty aluminum foil (each approx. 30 by 30 centimeters).
  25. 25. Halve the block of sheep cheese.
  26. 26. Place one half of the cheese in the center of the first aluminum foil square.
  27. 27. Place the second half of the cheese in the center of the second aluminum foil square.
  28. 28. Take one tablespoon of the tomato-caper mixture.
  29. 29. Distribute the portion evenly over the cheese on the first foil square.
  30. 30. Take another portion of the tomato-caper mixture.
  31. 31. Distribute this portion evenly over the cheese on the second foil square.
  32. 32. Fold the edges of the aluminum foil upwards to form a pouch.
  33. 33. Seal the pouches by folding the foil edges tightly together.
  34. 34. Place the finished pouches into a large baking dish.
  35. 35. Preheat the oven.
  36. 36. Set the oven to 180 degrees Celsius conventional heat.
  37. 37. If using fan-assisted heat, set the oven to 160 degrees Celsius.
  38. 38. If using gas, set the level to 2 to 3.
  39. 39. Place the baking dish with the pouches into the preheated oven.
  40. 40. Bake the pouches for about 15 minutes.
  41. 41. Carefully remove the baking dish from the oven.
  42. 42. Place a baked pouch onto a plate.
  43. 43. Carefully open the aluminum foil to let the hot steam escape.
  44. 44. Serve the sheep cheese immediately while it is still warm.

Nutrition per serving