Peeled Pink Tomato with Roasted Peppers and White Brined Sheep’s Cheese with Truffle

Ingredients:

• 1 large pink tomato (~450 g)
• 3 g dill
• 3 g parsley
• 5 g garlic
• 20 ml olive oil
• 10 ml vinegar
• 70 g white brined sheep’s cheese with truffle from Georgiev Farm

Preparation:

• Cut the roasted peppers in half, then slice diagonally into strips about 6–7 mm thick.
• Thinly slice the onion.
• Finely chop the parsley and dill.
• Slice the pink tomato into 6–7 mm thick rounds.
• Toss the roasted pepper strips with the herbs, olive oil, garlic, and a splash of vinegar.
• Arrange the tomato slices on a serving plate.
• Top with the marinated peppers.
• Garnish with cubes or crumbles of white brined sheep’s cheese with truffle.
• Finish with sprigs of parsley and fresh green onion.