Baked Pumpkin with Bryndza
Description
The dish is prepared very quickly and simply, even within the reach of an inexperienced cook. A minimal amount of ingredients and spices is used. Later, you can experiment endlessly with spices, adding them in small amounts so as not to overshadow the main flavor of the dish. After baking, the pumpkin with brynza turns out very aromatic, tasty, and juicy. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the pumpkin, remove the seeds and fibrous strands inside. Rinse the flesh, pat dry with paper towels to remove moisture, then cut into even slices 0.5–1 cm thick.
- 3
Step 3
Grease the sides and bottom of an ovenproof baking dish with vegetable oil, arrange pumpkin slices inside in several layers, and lightly sprinkle each layer with salt and ground pepper.
- 4
Step 4
Cut the bryndza into large slices and arrange on the pumpkin.
- 5
Step 5
Pour a little warm water along the sides of the baking dish so the pumpkin steams and softens quickly.
- 6
Step 6
Cover the dish with foil. Preheat the oven to 200°C in advance and place the dish on the middle rack. Bake for the next 20 minutes covered with foil, then remove the foil and bake for another 5 minutes uncovered so the pumpkin and cheese brown slightly.
- 7
Step 7
After baking, let the dish cool slightly, transfer to a plate, and garnish with herbs.
- 8
Step 8
Serve the pumpkin with brynza while still warm, while the cheese remains soft and stretches nicely.