Title: Classic Saganaki with Olives and Lemon
Categories: Appetizers, Greek, Cheese
Yield: 1 Servings

8 oz Kasseri cheese; *see note
3 tb Olive oil
1/2 Lemon
1 tb Fresh oregano; chopped

1. Cut the Kasseri into 1/2 inch thick rectangular slices.

2. Rinse cheese slices under cold water (do not pat dry)

3. Coat each piece with flour.

4. Heat olive oil in a large heavy skillet until almost smoking.

5. Add cheese slices and cook until it begins to brown, about 1 minute per
side.

6. Transfer to plates, squeeze with lemon juice over top and sprinkle with
fresh oregano and pepper to taste.

Notes: Kasseri or Kefalotyri, classic Greek sheep's milk cheeses are hard
and very salty. Serve this appetizer with tomato wedges, warm pita bread
and kalamata olives.

Recipe by: Bon Appetit - February 1997

Posted to recipelu-digest Volume 01 Number 351 by RecipeLu
on Dec 09, 1997