PRETZELS WITH TOMAMI AND GOAT’S CHEESE

#1, #2

vegetarian

starter

easy

Ingo Holland

INGREDIENTS FOR 4 PERSONS

2 stale pretzels or pretzel sticks
50 ml TOMAMI #1 or #2
25 ml balsamic vinegar
3 g dried onions or 25 g finely chopped fresh onions
10 ml olive oil
1 tsp. mustard
1 tsp. sugar
1 pinch of Piment d’Espelette
1/2 tbsp. goat’s “parmesan” (aged, dry goat’s cheese, grated)
Rock salt

INSTRUCTIONS

Preheat the oven to 200 degrees C. Put the pretzels onto a baking sheet and dry in the oven for approx. 20 minutes, then break into pieces. Bring the remaining ingredients, except for goat’s cheese and salt, to the boil in a pan and reduce to about a third of the quantity to make a syrup. Put the dry pretzel pieces into the pan, shake and sprinkle with salt and goat’s cheese.

SERVING
Leave the pretzels to dry for 1-2 hours, then place onto an attractive serving plate, preferably with some napkins, as the pretzels could possibly stain the fingers.
Tip: The pretzels also taste very good with hearty soups.

A recipe from the book “Apéro” by Cathérine Jamin and Ingo Holland – thanks very much!