This simple breakfast appetizer pairs Ezine cheese with olive oil and thyme. Green and black olives complete the plate, adding a light bite to the breakfast table.
Cut the Ezine cheese into medium-thick slices and arrange them along one side of a serving plate.
Drain the green and black olives and arrange them beside the cheese on the other side of the plate.
Drizzle the olive oil over the cheese and sprinkle with thyme. Add a few tomato slices if desired.
Important: Slice the Ezine cheese shortly before serving; exposure to air can dry and harden the edges. Drain the olives before serving to remove excess brine. Allergen: Contains milk and dairy.
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