Baked Sheep Cheese Packets

Ingredients

• 1 Garlic clove
• 150 g cherry tomatoes
• 3 green olives (pitted)
• 0.5 lemon
• 2 sprigs Rosemary
• 1 tbsp capers (jar)
• 1 tsp harissa
• 1 tbsp Olive Oil
• Salt
• Pepper
• 180 g sheep cheese (9% fat)

Instructions

1. 1.

   Peel and finely chop the garlic clove. Wash and quarter the cherry tomatoes.

2. 2.

   Slice the olives into rounds. Squeeze juice from half a lemon.

3. 3.

   Rinse the rosemary, shake dry, pluck needles, and finely chop with a large knife.

4. 4.

   Drain the capers in a tea strainer and place them in a bowl. Add garlic, lemon juice, rosemary, harissa, olives, and olive oil; mix well. Optionally add 1 tbsp finely chopped onion.

5. 5.

   Fold in the tomatoes, lightly salt, and season heavily with pepper.

6. 6.

   Cut two equal sheets (about 30x30 cm) from extra‑strong foil. Halve the sheep cheese and place one piece on each sheet’s center. Evenly spread the tomato–capers mixture over each cheese piece using a tablespoon.

7. 7.

   Fold the foil sheets into packets and place them in a large baking dish. Bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2‑3) for about 15 minutes. Transfer the baked sheep cheese to plates, carefully open the foil, and serve immediately.