Manouri is one of our favourite cheeses. Why you ask. Well, its flavour is magnificent, with sheep’s and goats’ milk balancing the tanginess and smoothness. Texture wise, this semi-hard white cheese manages to exist perfectly between creaminess and firmness. More than this, when grilled, this balance transforms into a more intense play between a near-crispy exterior and a smooth interior. You know, almost anything grilled is better.
So this week we decided to get our griddle pan out of the cupboard and grill everything for this dish. First things first though. Manouri pairs perfectly with both salty flavours and sweet. Another balance we love. In this recipe we went for sweet, pairing it with summer fruit and chestnut honey. This interesting combination of ingredients makes this dish ideal for either a starter or a dessert. Yes, another perfect balance, don’t you think? I’m telling you, manouri has that quality. But just between you and I, this dish is actually perfect for a summer dinner. Don’t ask me why, just give it a try and you will see. Somehow it makes you feel full, body and soul.
For 2 people you will need
2 thick slices of manouri cheese (approx. 5cm each)
4 tbsp of olive oil
1 red chilli, finely chopped
a few springs of mint, finely chopped
2 tbsp chestnut honey
Place your griddle pan over medium-high heat and let it heat up. Gently rub the olive oil around the manouri.
Cut the apricots in half, the peach and nectarine in quarters, removing –and discarding – the pits. Rub the rest of the olive oil on your fruit.
Place the manouri and the fruit on your griddle pan. Cook for 2 minutes on each side.
Put the cheese and fruit on a plate. Sprinkle the chilli, springs of mint. Crack some black pepper and drizzle with honey.
Let us know if you prefer this for a starter, dessert or as a main!