Emmentaler AOP «Apéro-Sun»

  • 30 minutes
  • Recipe icondifficult
  • Recipe icon
  • vegetarian
Ingredients

Ingredients for 4 Portions

350 g flour
1 tsp salt
½ yeast cube, about 20 g
2 dl lukewarm water
2 tbsp olive oil
or
500 g ready-made pizza dough
75 g sun-dried tomatoes in oil
100 g grated Emmentaler AOP
1 tbsp capers
Pepper
½ tbsp dried oregano

Star of the dish
Emmentaler AOP cave-aged
Preparation

In a bowl mix together flour, salt, crumbled yeast, water and oil. Knead for 5-10 minutes to form a shiny elastic dough. Cover and leave until it has doubled in size.

Cut the drained tomatoes into strips. Puree in a food processor together with Emmentaler AOP, capers, oregano and pepper.

Divide dough into two equal halves and roll each half into a thin circle about 30 cm in diameter. Place one of the circles onto a baking tray lined with parchment paper. Spread the cheese-tomato puree on top. Place the second circle of pizza dough on top and press down gently. Place a glass in the centre. Using a sharp knife make 16 cuts from the outside of the dough until the edge of the glass. Twist the strips 2-3 times. Remove glass.

Bake the ‘Apéro-Sun’ in the centre of a hot oven (220°C, top and bottom heat) for about 20 minutes.

Serve at a drinks party, either warm or cooled down.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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