| |
 |
| |
3 medium ripe tomatoes, skinned and cut across into six slices each
200 gr. haloumi cheese, in slices 3.5 x 3.5 cm
pinch oreganol
salt, pepper
olive oil
1 coffee-cupful fresh mint, finely chopped
|
| |
 |
|
When I first ate mozzarella from buffalo milk, in Italy, on fine slices of tomato with pesto, I was delirious with joy. I studied the dish and saw that we could make it a traditional Greek appetizer.
|
|
Dry the tomato slices on absorbent paper. Then arrange them on a serving dish and season with salt and pepper. |
|
Fry the slices of haloumi in a non-stick frying pan until golden brown. Place the cooked cheese on each tomato slice. |
|
Dribble oil over each and sprinkle with the finely chopped mint. The dish is ready and very tasty.
|
|
The dish loves delicate white wines such as Asprolithi, Robola Metaxa, Zitsa, Mantineia Spyropoulou and refreshing rosés such as of Vasileiou and Emery.
|
| |
|
|
|
| |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
|
|
|
