- For the baked feta: Divide ISLOS feta into four equal pieces. Prepare three plates, one with flour, the second with a beaten and whisked egg and the third with a mix of white and black sesame seeds. Now carefully roll the cheese pieces one by one in flour, pull them through the egg mixture and coat them with sesame seeds.
- Heat a pan with rapeseed and olive oil and fry the feta cheese on both sides.
- At the same time, wash, dry and quarter the figs. Wash, dry and pluck the basil.
- Remove the baked feta cheese from the pan, place on four plates and drizzle with honey. Season with freshly ground pepper from the mill. Finally, garnish with figs and basil.
INGREDIENTS
400 g ISLOS Feta
1 egg, size M
60 g wheat flour, type 405
80 g white sesame seeds
20 g black sesame seeds
100 ml rapeseed oil
50 ml olive oil
3 figs
Fresh basil
2 tbsp honey
Peppercorn
PRODUCT
1 egg, size M
60 g wheat flour, type 405
80 g white sesame seeds
20 g black sesame seeds
100 ml rapeseed oil
50 ml olive oil
3 figs
Fresh basil
2 tbsp honey
Peppercorn
PRODUCT
View Method
Recipe Method
- For the baked feta: Divide ISLOS feta into four equal pieces. Prepare three plates, one with flour, the second with a beaten and whisked egg and the third with a mix of white and black sesame seeds. Now carefully roll the cheese pieces one by one in flour, pull them through the egg mixture and coat them with sesame seeds.
- Heat a pan with rapeseed and olive oil and fry the feta cheese on both sides.
- At the same time, wash, dry and quarter the figs. Wash, dry and pluck the basil.
- Remove the baked feta cheese from the pan, place on four plates and drizzle with honey. Season with freshly ground pepper from the mill. Finally, garnish with figs and basil.
