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Cottage Cheese Pot with Roasted Peppers and Olives

Make cottage cheese pot with roasted peppers and olives, from the first ingredient to the finished dish.

1 serving · 6 ingredients · 3 steps

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Cottage Cheese Pot with Roasted Peppers and Olives, plated and ready to serve. — The finished recipe. Cottage Cheese Pot with Roasted Peppers and Olives

Ingredients 1 to 6 for cottage cheese pot with roasted peppers and olives arranged separately on a dark worktop. — Ingredients 1 to 6. 180 g Cottage cheese. 60 g Roasted red peppers from a jar, drained. 5 olives, about 20 g Olives, pitted. A pinch Dried oregano. A few leaves, torn Fresh basil. To taste Black pepper

Cottage Cheese Pot with Roasted Peppers and Olives, preparation step 1: Drain the peppers, pat them on kitchen paper and slice into strips. Halve the olives. — Step 1. Drain the peppers, pat them on kitchen paper and slice into strips. Halve the olives.

Cottage Cheese Pot with Roasted Peppers and Olives, preparation step 2: Spoon the cottage cheese into a pot and season it with the oregano and black pepper. — Step 2. Spoon the cottage cheese into a pot and season it with the oregano and black pepper.

The finished cottage cheese pot with roasted peppers and olives. — Step 3. Lay the pepper strips and olives over the top and add the basil just before eating. Keeps two days lidded in the fridge.

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