What can I say,Â I love cheese, but then again who doesn’t!Â Â I love experimenting with the flavors and different combinations. This is a version of a deconstructed brushetta, using a GreekÂ cheese. This particular type of cheese is semi-hard and has a salty and somewhat mild flavor. It is made with sheep milk and sometimes a blend of sheep milk and goat milk. Another one ofÂ my favorite Greek cheeses is halloumi. SeeÂ my recipe Halloumi Cheese Appetizer. For this recipe all your guests need to do is pick up the sliced baguette with melted kasseri cheese, add a tomato, top with pesto sauce and eat, drink and dish!
1 wedge of kasseri cheese about about a half of a lb. sliced into thin slices
1/2 of a baguette thinly sliced
2 roma tomatoes thinly sliced
1/2 cup of jarred pesto sauce
Slice cheese into thin slices. Slice baguette into thin slices. Place baguette slices onto a cookie sheet sprayed with non-stick cooking spray. Top each baguette with a slice of kasseri cheese. Place in a preheated oven at 375 degrees for 8 -10 minutes or until cheese begins to melt and bread begins to toast. At the same time thinly slice roma tomatoes. Pour pesto into a glass or decorative dish. Once baguette is toasted and cheese is melted, remove and place onto serving tray. Add tomatoes and pesto in a decorative fashion and serve.
Try Allegrini Palazzo Della Torre Veronese (Italy), Masi Modello Delle Venezie (Italy) orÂ Â Farnese Sangiovese (Italy).