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1 garlic clove
2 tablespoons olive oil
1 chilli pepper
1 onion
2canned artichoke hearts
400 g piece of sheep's milk cheese
oregano, pepper
20 olives
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Crush garlic and stir in oil. Wash chilli pepper and cut into slices. Slice onion rings. Quarter artichoke hearts.
Cut sheep's milk cheese into 4 slices. Brush with garlic oil, season with oregano and pepper, place on aluminium foil.
Spread chilli pepper, onions, olives and artichoke hearts onto the cheese, wrap carefully and grill for about 10 minutes.