- 6 tomatoes blanched and peeled then chopped or just chopped if tender skins. Even cherry tomatoes can be used.
- 1 bunch fresh Basil (leaves only) chopped
- 1 clove garlic minced
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt
Mix, taste, adjust then chill
A French stick or baguette sliced on the angle to give more surface area. This can be slightly stale as long as you can slice it.
Butter or spray oil on both side of each slice and fry or grill them until browning.
Place on your platter or individual plates.
You can slice the slab in fingers or on the angle as with the bread to give more surface area and fry until brown. Methods include dry fry in a nonstick or seasoned cast iron pan, lightly oiled or buttered stainless pan. The Zalloumi will brown and crisp better without added oil as it gives off liquid itself and browns in it own fats.
Assemble the crostini topped with the sauce so that the bread can absorb all the great flavours, then top with the Zalloumi freshly browned. Enjoy immediately before the cheese gets squeaky.