Brick of Lingot d’Or, ham and pepper - by Chef Nini

Brick of Lingot d’Or, ham and pepper

20 min
25 min
4 people

Ermitage cheese used : Lingot d’Or

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  • Lingot d'Or Ermitage 250g of Lingot d'Or Ermitage
  • phyllo dough 8 brick sheets
  • red bell pepper 1 red bell pepper
  • ham 4 slices of white ham
  • pepper Pepper


  1. Remove the stem and base of the pepper. Remove the seeds and white membranes.
  2. Cut the pepper into quarters and place them on a baking tray covered with baking paper, with the domed side up.
  3. Heat the oven to 200°C (gas mark 7) and grill the peppers until the skin blackens. Allow to cool completely in the oven.
  4. Remove the skin and cut the flesh into strips.
  5. Cut each sheet of filo pastry into a large rectangle.
  6. Place 2 thin slices of Lingot d’Or, ½ slice of ham and some pepper strips in the centre. Add pepper.
  7. Fold over the edges to form a rectangle.
  8. Heat some fat in a frying pan and brown the filo pastry on both sides.

This recipe was designed by Chef Nini.
You can find all his recipes on:

Gourmet tip

Serve immediately with a green salad.