Adapted from Stephanie Le's (iamafoodblog) book Easy Gourmet, except uses biscuits and omits the balsamic sauce. —Sue O'Bryan
Haloumi Cheese, sliced into squares or rectangles 1/4" inch thick
Purple Basil ("regular" basil obviously works fine, too)
Ghee or Olive Oil
Medium Heirloom Tomatoes, sliced into 10 slices
Freshly Ground Black Pepper
In This Recipe
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.
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.
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!