Heirloom Tomato & Haloumi "Caprese," Biscuit Style

By Sue O'Bryan
September 6, 2014
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Author Notes: Adapted from Stephanie Le's (iamafoodblog) book Easy Gourmet, except uses biscuits and omits the balsamic sauce.Sue O'Bryan

Serves: 5

  • 5 Buttermilk Biscuits
  • 5 pieces Haloumi Cheese, sliced into squares or rectangles 1/4" inch thick
  • Handful Purple Basil ("regular" basil obviously works fine, too)
  • 2 tablespoons Ghee or Olive Oil
  • 2 Medium Heirloom Tomatoes, sliced into 10 slices
  • 1 teaspoon Sea Salt
  • 1 tablespoon Freshly Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  1. Preheat oven to 300 F. Melt ghee or olive oil in a medium to large skillet over high heat. Season haloumi with a pinch of salt and pepper and add to skillet. Cook over high heat for 1-2 minutes on each side, until golden brown. Transfer to oven.
  2. Tear basil leaves from stems. You want about 2 cups of leaves. Toss basil with olive oil and balsamic vinegar, and a pinch of salt and pepper to taste. Set aside.
  3. Warm biscuits in oven for a few minutes. Slice biscuits in half. On bottom, place a layer of basil leaves. Top with two slices of tomato and a slice of haloumi cheese, and the biscuit top. Enjoy!

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