Feeling inspired and nostalgic, today I have created a spicy, tasty and easy-to-cook appetiser. Dried curd cheese with mushrooms, olives and spices make a true symphony of flavours, a gourmet dish for a festive dinner, but also a healthy gift for family or friends.
- 225 g Lăptăria cu caimac dried curd cheese
- 10 olives
- 10 canned whole mushrooms
- 1 hot pepper
- 6 garlic cloves
- multicolour peppercorns
- 2 teaspoons balsamic vinegar
- sunflower oil
In a jar with lid, place curd cheese cut in small cubes, the olives and the mushrooms. For flavour, add garlic cloves, sprigs of thyme, rosemary, oregano, chilli pepper slices and multicolour peppercorns. Finally, add the aceto balsamico and cover with sunflower oil. Olive oil is not recommended, as it becomes unclear and thickens when cooled. Leave for 2-3 days to refrigerate, then serve as an appetiser. Marinated curd cheese is delicious and is a perfect match for sour cherry liquor or boiled plum brandy.
The cheese can be kept in the fridge for 2 weeks… but I doubt it will remain there so long! 😉
This recipe was created by Madame Pelin, who employed our 100% natural dairy products for the preparation of this delicious appetiser. We were excited to see how our products turned into dishes made with skill and respect for ingredients and taste! We would like to thank her for choosing us for this recipe and we are pleased to share it with you.