Melanzane Paradeiser Cheese

Place one half of each cheese on a plate with the cut side facing up. Connect strips of baking paper as a cuff all around, fix with a paper clip.

For the topping, roast the melanzane in the clarified butter until just soft. Add tomatoes and garlic, steam briefly. Mix vegetables with basil and vinegar, season.

Distribute vegetables evenly on cheese halves, press lightly with back of spoon until smooth and spread evenly. Remove baking paper sleeves exactly. Garnish with basil leaves and pepper.

Tips Use zucchini instead of melanzane.

Replace basil with 1-2 tbsp pesto from a jar.

Serve with Parisian bread, flat bread or toast.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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