| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Appetizers, Cheese/eggs |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Kasseri cheese; room temperature |
| 1/2 |
c |
Ouzo; (unsweetened anise liqueur) |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Minced fresh parsley |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Coarsely ground pepper |
|
|
Pita bread |
INSTRUCTIONS
Cut cheese lengthwise into four 1/2-inch thick pieces. Arrange in single
layer in shallow dish. Mix ouzo, oil, parsley, thyme and pepper in small
bowl. Pour over cheese. Marinate at least 4 hours and up to 8 hours,
turning once.
Preheat broiler. Remove cheese from marinade and transfer to 4 small
broiler proof gratin dishes. Drizzle 2 tsp marinade over each piece of
cheese. Broil until cheese is soft and just begins to melt, about 4
minutes. Serve with bread.
Notes: This starter is an easy version of the fried cheese dish, saganaki,
which is traditionally paired with a glass of ouzo.
Serve With: freshly grilled pita bread.
Serves: 4
Source: Bon Appetit, June 92
Converted by MM_Buster v2.0m.
Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999
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