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Pajerin 2 latte from the oven

Warm melted cheese from cow and sheep milk with rosemary from the barbecue.Topped with smoked almonds and served with a quince compote and rosemary toast. Serve in a small pan for two people.

Ingredients

Rosemary
Smoked almonds
Olive oil-rosemary crackers
1Pajerin 2 latti
Quince compote

Preparation

  1. Cut off the top of the cheese with a cheese wire.
  2. Heat the kamado to about 200°C.
  3. Top the cheese with rosemary and place it in the barbecue for about 5 minutes.
  4. Top the warm cheese with smoked almonds and serve with rosemary toast and quince compote.