Baked tetilla cheese with escalivada

Name: Baked tetilla cheese with escalivada
Total time: 30 min
Ingredients: 300g tetilla cheese or fontina, sliced; a pinch dried oregano; 50ml brandy; to serve toast; 1 aubergine, halved; 1 red pepper, halved and seeded; 1 red onion, peeled and quartered; olive oil; 1 clove garlic, finely chopped

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Total: 30 minutes

Servings: 2.5

Author : olivemagazine

aubergine brandy red pepper

Ingredients

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Instructions

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Step 1

Heat the oven to 200C/fan 180C/gas To make the escalivada, put the vegetables on a baking tray, drizzle with olive oil, and roast for 20 minutes. Allow to cool for 10 minutes before removing the skin from the aubergine and red pepper, then slice them very thinly and drizzle with 1 tbsp olive oil, the chopped garlic and some seasoning. Turn the grill to high.

Step 2

Put the cheese into the bottom of an ovenproof dish (or 4 individual ones), put the vegetables on top, and sprinkle over the oregano. Grill for 5 minutes, or until the cheese has melted. Put the brandy in a small pan and simmer it for 5 minutes then spoon over.