{"id":1925,"date":"2011-06-07T19:59:39","date_gmt":"2011-06-07T19:59:39","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1925"},"modified":"2011-06-07T19:59:39","modified_gmt":"2011-06-07T19:59:39","slug":"halloumi-spiese-auf-pesto-rostbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/07\/halloumi-spiese-auf-pesto-rostbrot\/","title":{"rendered":"Halloumi-Spie\u00dfe auf Pesto-R\u00f6stbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n480 Gramm Halloumik\u00e4se
\n480 Gramm Kirschtomaten (16 St\u00fcck)
\n120 Gramm Rucola
\n3 EL Parmesan gerieben
\n6 TL Kalt gepresstes Oliven\u00f6l
\n3 Knoblauchzehen
\n2 EL Ger\u00f6stete Mandeln
\n2 Mini-Baguettes
\nThymian
\nKr\u00e4utersalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nKirschtomaten s\u00e4ubern. K\u00e4se in grobe W\u00fcrfel schneiden. K\u00e4se und Kirschtomaten abwechselnd auf Holzspie\u00df auff\u00e4deln und mit wenig Kr\u00e4utersalz und Pfeffer w\u00fcrzen.
\nThymian abzupfen. Rucola s\u00e4ubern, Knoblauch sch\u00e4len, mit ger\u00f6steten Mandeln und Parmesan in den Mixer geben, Oliven\u00f6l zugeben und mit Pfeffer w\u00fcrzen, fein p\u00fcrieren. Pesto mit Kr\u00e4utersalz nachw\u00fcrzen. Brot in Scheiben schneiden, in hei\u00dfer Pfanne kurz anr\u00f6sten, danach mit Pesto bestreichen. Spie\u00dfe in hei\u00dfem Oliven\u00f6l beidseitig auf den
\nPunkt braten. Je zwei Spie\u00dfe \u00fcber Kreuz auf Teller anrichten, R\u00f6st- Pestobrote mit anlegen und mit Thymian bestreuen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 480 Gramm Halloumik\u00e4se 480 Gramm Kirschtomaten (16 St\u00fcck) 120 Gramm Rucola 3 EL Parmesan gerieben 6 TL Kalt gepresstes Oliven\u00f6l 3 Knoblauchzehen 2 EL Ger\u00f6stete Mandeln 2 Mini-Baguettes Thymian Kr\u00e4utersalz Pfeffer Zubereitung Kirschtomaten s\u00e4ubern. K\u00e4se in grobe W\u00fcrfel schneiden. K\u00e4se und Kirschtomaten abwechselnd auf Holzspie\u00df auff\u00e4deln und mit wenig Kr\u00e4utersalz und Pfeffer w\u00fcrzen. Thymian … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[33],"tags":[],"class_list":["post-1925","post","type-post","status-publish","format-standard","hentry","category-grill","item-wrap"],"yoast_head":"\nHalloumi-Spie\u00dfe auf 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April 2011","format":false,"excerpt":"Zutaten: 100 g Basilikumbl\u00e4tter 50 g Blattpetersilienbl\u00e4tter Salz, schwarzer Pfeffer 1 Knoblauchzehe 1 kleine getrocknete Chilischote 50 g Pinienkerne, ohne Fett ger\u00f6stet 50 g Parmesan 50 g Pecorino 300 ml Oliven\u00f6l 400 g Linguine (oder Spaghetti) 250 g Gr\u00fcne Bohnen, geputzt 250 g Kartoffeln Zubereitung: Basilikum, Petersilie, Knoblauch und Chili\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1925"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1925\/revisions"}],"predecessor-version":[{"id":1926,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1925\/revisions\/1926"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}