[edit] Ingredients
6 |
ounces Fresh goat or sheep cheese, (Montrachet, Lezay, feta Brinza, etc) cut into bite-size pieces |
2 |
Garlic cloves, finely chopped |
3 |
tablespoons Extra virgin olive oil, or as desired |
1 |
pch Cumin |
1 |
pch Thyme |
1 |
pch Paprika, and/or |
1 |
pch Sumac |
½ |
teaspoon Toasted sesame seeds, lightly crushed |
1 |
tablespoon Hazelnuts, lightly toasted and coarsely crushed, optional |
½ |
Green pepper, roasted |
½ |
|
2 |
Tomatoes, cut into wedges |
|
|
|
Rustic bread |
[edit] Preparation
Step 1 |
Arrange the cheese on a plate and sprinkle with the garlic, 2 tablespoons of the olive oil, the cumin, thyme, paprika, and/or sumac, the sesame seeds and/or hazelnuts. |
Step 2 |
Garnish with the roasted pepper, cucumber or carrot and tomatoes, drizzling the vegetables with the remaining 1 tablespoon olive oil. |
Step 3 |
Serve with wedges of lemon for squeezing, and rustic bread for dipping. |
Step 4 |
Serves 2 to 4. |
[edit] About Galilee Breakfast Salad
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