Mini Barley Flatbreads, Tomato Compote, and Homemade Farmer's Cheese
This recipe by Tasty Trix is the best of both worlds. Besides being a fresh and light summer meal, this post also shows us how to make homemade farmer's cheese.
This theme for this month's 5 Star Makeover Challenge - hosted as always by the lovely and talented Natasha of Five Star Foodie and Lazaro of Lazaro Cooks - is Greek mezze, and it couldn't have come at a better time. I don't know about what it's like in your neck of the woods, but where I live it is hot and sticky as Hades, and light bites are just about all I want to make, or eat.
I decided to riff on a classic Cretan mezze, dakos. In its original form it's simply a barley rusk that's been rehydrated with water (or sometimes ouzo) topped with olive oil, grated tomato, fresh oregano, and feta or aged myzritha cheese. But this is a makeover challenge, so I got a little fancy and made my own cheese, a tomato confit, and barley flatbread:
Photo by Tasty Trix