White Bread Filled With Pepper Cheese Recipe
Ingredients
| 1 1/4 oz. package gelatin | ||
| 1 1-lb. oval loaf white bread | ||
| Softened butter | 2 Tablespoon | |
| Cottage cheese ricotta | 16 Ounce | |
| Softened cream cheese | 8 Ounce | |
| 2 tbs. pickled green peppercorns | ||
| Sweet red pepper | 1 To taste | |
| Onion | 1 Small | |
| Several sprigs garden cress | ||
| Salt | 1 Pinch | |
Directions
Dissolve the gelatin in a little cold water.
Slice a cap off one end of the bread and hollow out the loaf, leaving about a 1/2-inch layer inside the crust.
Butter the inside of the loaf using a long knife.
Cream the cheese and cream cheese.
Chop or crush the peppercorns and add to the cheese with one tbs. of the pickling juice.
Clean, wash and finely dice the red pepper.
Peel and chop the onion.
Cut the cress from its roots, wash and drain.
Mix the vegetable ingredients with the cheese mixture and season with the salt.
Blend in the gelatin mixture.
Fill the hol-lowed-out loaf with the cheese mixture, pressing in firmly.
Wrap the bread loosely in foil and refrigerate 2 hours.
Slice the bread and arrange on a serving platter.
Slice a cap off one end of the bread and hollow out the loaf, leaving about a 1/2-inch layer inside the crust.
Butter the inside of the loaf using a long knife.
Cream the cheese and cream cheese.
Chop or crush the peppercorns and add to the cheese with one tbs. of the pickling juice.
Clean, wash and finely dice the red pepper.
Peel and chop the onion.
Cut the cress from its roots, wash and drain.
Mix the vegetable ingredients with the cheese mixture and season with the salt.
Blend in the gelatin mixture.
Fill the hol-lowed-out loaf with the cheese mixture, pressing in firmly.
Wrap the bread loosely in foil and refrigerate 2 hours.
Slice the bread and arrange on a serving platter.
Chef
