Millefeuille of Roasted Vegetables with Adyghe Cheese and Ricotta
Appetizers • World
Description
Millefeuille of Roasted Vegetables with Adyghe Cheese and Ricotta
Ingredients
- Eggplant 1 piece
- Tomatoes 2 pieces
- Champignon Mushrooms 3 pieces
- Garlic Greens to taste
- Adyghe cheese 5 oz
- Salt to taste
- Herbs to taste
- Ricotta cheese 5 oz
Step-by-Step Guide
Step 1
Slice the vegetables into rounds, season with salt and pepper.
Step 2
Spread ricotta mixed with grated garlic on the eggplant.
Step 3
Place a champignon on top, followed by a slice of tomato.
Step 4
Grate or slice the Adyghe cheese and place it on the tomato.
Step 5
Bake in the oven for about 30 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!