Ingredients for 4 persons (12 muffins)

2 slices
Dr. Karg's crispbread Tomato & Mozzarella
   
  Herb muffins:
125 ml vegetable stock
50 g butter
4 eggs
125 g wheat flavour
1-2 tsp. baking powder
50 g grated parmesan
1/2 garlic clove, crashed
1 tsp. thyme, marjoram, basil
1/2 tsp. oregano
   
  Self-made antipasti:
1 green, yellow, red pepper
1 medium-sized zucchini
1 extruded clove of garlic
1 small eggplant
150g white mushrooms
5 tbsp. olive oil for roasting
1 tbsp. butter
a bit of salt, pepper
   
  For the marinade:
4 fresh cloves of garlic
1 chili pepper
2 tsp. rosemary leaves
4 tbl. vinegar
250 ml extra virgin olive oil
a bit of milled white pepper, salt

 

TOMATO & MOZZARELLA
with sun-ripened tomato pieces and mozzarella

Preparation

Herb muffins:

Drench the crispbread slices with cooking hot vegetable stove and let infuse thoroughly.

In the meantime stir up the muffin dough out of butter, eggs, flour and baking powder.
Add the soaked crispbread slices and the remaining vegetable stock.
Fold in parmesan, garlic and herbs and stir the mass again thoroughly.

Fill the muffin mass into 12 muffin moulds and bake at 180°C for 30 minutes.


Self-made antipasti:

Put the peppers into the oven at 250°C until the skin can be removed easily.
Cut the skinned pepper in half, remove the white pith and seeds and cut into bite-sized pieces.

Shave the zucchini length-wise into 0.5 cm thick slices.
Heat 2 tablespoons of olive oil in the pan and roast the zucchini slices gently until they get brown spots.
Add half of the garlic at the very end so that it does not burn in the hot pan.
Afterwards take the zucchini slices out of the pan and cut into pieces.

For preparing the roasted eggplants, first cut the eggplant into 0.5 cm thick slices, salt and let rest for 15 minutes.
Rinse off the slices with cold water, dap dry and roast gently from both sides in 2 tablespoons of olive oil.
Season to taste with salt and pepper.
Depending on the size of the slices, either cut them in half or quarters.

Clean mushrooms and cut off the stalks.
Depending on the size of the mushrooms, either cut in quarter or into slices.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a frying pan and roast the mushrooms for a short time.
Add the remaining garlic at the very end.

For the marinade:

Peel and finely slice the garlic.
Finely slice the chili pepper and remove hot seeds.
Mix the roasted pieces of pepper, zucchini and eggplant slices as well as the mushrooms and fill into closeable glasses.
Pour marinade over the mixture.
Leave to stand closed and cool for two days.
Depending on individual taste it may be seasoned with more or less garlic and different Mediterranean herbs.

The antipasti keep fresh in the fridge for about one week.
Leave the antipasti drip off thoroughly before eating.

 

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