Crispy Sheep Cream Cheese with Zucchini Olive Salad

For the crispy sheep’s cream cheese with zucchini olive salad, slice the zucchini and sauté them preferably in a cast iron pan (or on the grill) in olive oil with salt and pepper.

Once they are golden brown, layer them in a container.

Then sauté the garlic with plenty of olive oil and herbs and pour over the zucchini.

Cut the toast bread in half crosswise with a slicer.

Cut out 8 circles about 10 cm in size.

Now place the feta cheese on 4 circles, top with the remaining slices and press down well.

Fry the resulting sandwiches in olive oil until crispy on both sides.

Drain well on paper towels and arrange with zucchini, olives and the tomatoes.

Serve crispy sheep’s cheese with zucchini and olive salad with fresh herbs if desired.

Preparation Tip:

For the mini tomatoes with crispy sheep's milk cheese with zucchini and olive salad, lightly score the skin, boil them briefly and quickly rinse them. Now pull the skin up towards the base of the stem, drizzle the tomatoes with olive oil and dry them in the oven at 80 °C (with the oven door slightly open) for 1 hour.

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