Author Notes
Adapted from Stephanie Le's (iamafoodblog) book Easy Gourmet, except uses biscuits and omits the balsamic sauce. —Sue O'Bryan
Ingredients
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5
Buttermilk Biscuits
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5 pieces
Haloumi Cheese, sliced into squares or rectangles 1/4" inch thick
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handful
Purple Basil ("regular" basil obviously works fine, too)
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2 tablespoons
Ghee or Olive Oil
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2
Medium Heirloom Tomatoes, sliced into 10 slices
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1 teaspoon
Sea Salt
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1 tablespoon
Freshly Ground Black Pepper
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2 tablespoons
Olive Oil
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1 tablespoon
Balsamic Vinegar
Directions
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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.
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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.
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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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