Flammkuchen with jalapeño cheese, red onion and pancetta
Snack or side dish · No meat/no fish · Cooks in 15 minutes (+ 15 in the oven) · Serves 4
- 1 big round loaf of bread
- 150 g Montana Delicato Cheese, grated
- 75 g pesto flavoured olives, roughly chopped
- 75 g finely chopped rocket
- 3 tablespoons extra vierge olive oil
- You will also need a baking tray and a grater
Cheese: Montana Delicato
You will also need:
a baking tray and a grater
- Preheat the oven at 180 °C. Cut the bread at the top in 1 cm slices but don’t go all the way through to the bottom. Turn the bread 90 degrees and do the same, to make a grid of small squares that are a little loose.
- Mix the Montana Delicato Cheese, the olives, rocket and oil in a bowl. Pry open the bread so you can fill the crevices with the cheesy stuff (use a spoon).
- Bake the bread on a baking tray in ca 15 minutes until it is golden and crispy. Serve on a wooden board so everyone can tuck in. Goes well with soup!
Suggestion:
This bread is easy to prepare in advance. Cover and store in the fridge until used.
Variation:
Just as gorgeous with Basiron Jalopeño.
