Gypsy-style banitsa with cream cheese, garnished with Tandem Trapezitsa Rolls and Elena Fillet

Products for 4 portions

Ingredients:

8 slices of brioche bread

40 g walnuts

100 g sheep’s cheese

4 tbsp. sour cream

4-5 tbsp. olive oil

1 tomato

1 pack Tandem Trapezitsa Rolls

1 pack Tandem Elena Fillet

1 tsp. paprika

½ tsp. salt

1 tsp. samardala

4-5 stalks of chives

 

 

 

 

Preparation

Preparation time: 10 minutes

Preparation time: 10 minutes

 

Prepare the cream cheese. Crush the cheese, add the sour cream, pour the olive oil and blend until creamy. Transfer to a bowl, season with samardala, mix well and set aside.

In a dry pan, roast the walnuts for 4-5 minutes while stirring constantly. Transfer to a board and chop them.

Cut the tomatoes and remove the seeds and juice. Cut them into cubes and place them in a bowl. Add the finely chopped chives.

Bake the bread in a hot pan (if you are not using brioche, after baking, grease with butter, olive oil or cooking oil).

Sprinkle the toasted bread slices with paprika and samardala, smear with cream cheese and garnish with tomatoes.

Arrange the Elena Fillet on top of one of the bread slices and garnish the other one with Trapezitsa Rolls.

Finally, sprinkle with roasted walnuts.