According to a recipe of my son, who brought it from Greece, baked it yesterday evening and ate it directly, always dunking the sauce beautifully with the flatbread.
Ingredients for 2 people:
2 pieces sheep cheese (a 200-250 gram)
3-4 tomatoes
2-3 onions
2-4 cloves of garlic
approx. 300 grams of green pickled pepperoni (mild) possibly a red hot chillichote
10 - 12 green pitted olives
0,10 - 015 ml extra virgin olive oil
0,10 - 0,15ml soup broth
salt, pepper and oregano
Supplement:
Flat bread or baguette
Cut 1 tomato in the middle, cut the others into fine slices, cut the onions into rings, cut the garlic into thin slices.
Place the 2 pieces of cheese in a casserole dish, spread the olives and garlic slices around them. Spread the tomato slices, the pepperoni and the onion rings over it. Put two slices of garlic in each of the two halves of the tomato and sprinkle with a pinch of sugar, place in each corner.
Depending on the size, cut 3-5 chilli peppers into small pieces and add to the soup stock, mix finely with a hand blender, then sprinkle with the mixture and olive oil. Finally salt and pepper to taste and sprinkle with oregano. If you like it hot you can bake a red chilli pepper.
Then place the casserole dish in the oven preheated to 170 - 180 degrees and bake for approx. 30 minutes depending on the desired degree of browning. Take the baking dish out of the oven, arrange the baked cheese and vegetables on plates, take 1/4 of the bread with you, baked in the oven slightly crispy and let it taste good.
