Marinated Miesbacher

Rating: 5.00 / 5.00 (1 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cut the Miesbacher into 3 slices each (or the Romadur into 6 slices each) and place in an appropriately sized shallow dish.

For the marinade, peel the shallots and cut into thin slices. Stir the vegetable soup with vinegar and olive oil thoroughly and pour it on the cheese pieces.

Drain the dried tomatoes.

Distribute the chili peppers, tomatoes, rosemary sprigs, lemon peel, basil leaves and shallot rings evenly around the cheese and marinate everything together for at least 3o minutes.

Season with enough pepper just before serving.

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