Baked popcorn with tomatoes and olives is primarily something for hearty connoisseurs! Perfect as a light dinner in summer or as a snack with friends in between - this recipe scores with lots of cheese and aromatic components.
Ingredients for baked popcorn
- 60g Popcorn loop popcorn corn
- 2-3 tbsp popcorn oil
- 1 clove of garlic
- 50 g pitted olives
- 70 grams of sun-dried tomatoes
- 1 tsp oregano
- 1 pinch of salt
- 2-3 sprigs of basil
- 125 g cheese in slices (e.g. Gouda)
- 250 g grated cheese (e.g. Gruyère)
First you prepare the popcorn as usual with the popcorn loop too, but without the addition of sugar and salt.
Next, preheat the oven to 170°C. Now peel the garlic and cut the olives and tomatoes into small pieces. Then you mix the cut pieces in a bowl and press the garlic. Now season the mixture with oregano and salt.
Wash the basil and cut the leaves into fine strips. Now mix the popcorn with the tomato and olive mixture and spread everything on a baking tray lined with baking paper. Spread the cheese slices evenly on top and sprinkle the grated cheese on top. The mixture goes into the oven for 10 minutes. Finally arrange the popcorn and serve sprinkled with basil. Bon appetit!