A simple breakfast meze made with just a few ingredients, where Ezine cheese meets olive oil and thyme. Rounded out with green and black olives, this plate adds a light flavor to the breakfast table.
Slice the Ezine cheese to medium thickness and place on one side of the serving plate.
Drain the green and black olives and arrange them on the other side of the plate, next to the cheese.
Drizzle olive oil over the cheese and sprinkle with thyme; if you like, enrich the plate with a few tomato slices.
Important: Slice the Ezine cheese shortly before serving, as its edges can dry out and harden with air exposure. Drain the olives before serving to remove excess brine. Allergen: contains milk and dairy products.
If you drizzle a few drops of olive oil and some thyme over the cheese, you elevate the plate both in aroma and presentation.
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