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@idkplsdontask0: #fy

b* i’m sad
b* i’m sad
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Wednesday 21 October 2026 02:28:45 GMT
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Let’s enjoy late summer produce with this delicious and easy appetizer: cornflake-crusted cheese over a bed of roasted tomatoes, topped with grilled zucchini and corn and finished with fresh basil! I’m already thinking about when I can make this again.   For the cheese, my local store had this block of semi-firm cheese called bread cheese, which is a fresh Finnish cheese with a flavor and texture similar to cheese curds. It was absolutely perfect in this recipe, but you can use halloumi or another semi-firm cheese.   Summer Fried Cheese   ingredients: For the Roasted Tomatoes: 4oz cherry tomatoes ½ head of garlic 2 chili peppers, fresh or dried ¼ cup olive oil Salt and pepper, to taste   For the Grilled Vegetables: 2 medium zucchini, sliced lengthwise into ribbons ¼ cup olive oil ½ tsp oregano 1 tsp salt ½ tsp garlic powder 1 ear of corn, roasted   For the Fried Cheese: 2 eggs, beaten Salt and pepper 1 cup flour ¼ tsp paprika ½ cup cornflakes, crushed ½ panko breadcrumbs 2 blocks bread cheese or halloumi Oil, for frying Fresh basil leaves   Instructions: Roast the Tomatoes: Preheat the oven to 400F.   In an oven-safe dish, add cherry tomatoes, half a head of garlic, and chili peppers. Drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 15-20 minutes, or until the tomatoes are soft and starting to burst.   While the tomatoes are roasting, Prepare the Grilled Vegetables: Add the zucchini ribbons to a shallow dish along with olive oil, oregano, salt, and garlic powder. Mix to coat evenly with the seasoning. On a grill or griddle pan over high heat, grill the zucchini slices for 2-3 minutes on each side, or until they are slightly charred. Remove from the heat. Grill the corn until charred and remove it from the heat, then cut the kernels off the cob with a sharp knife.   Prepare the Fried Cheese: In a shallow dish, add beaten eggs and season with salt and pepper. In another shallow dish, add flour, paprika, and season with salt and pepper. In a third shallow dish, add crushed cornflakes and panko breadcrumbs. Mix until combined. Working one at a time, dredge a block of cheese in the flour mixture, then the beaten egg, and lastly the cornflake crumb mixture, ensuring all sides are well coated.   Add a high smoke point oil to a deep saucepan over medium heat (about 350F). Fry the breaded cheese one at a time, flipping if necessary, until golden brown and crispy all over. Drain on a plate lined with paper towel.   On a serving plate, add half of the roasted tomatoes. Lay one block of cheese on top, then top with ribbons of grilled zucchini and sprinkle with grilled corn. Top with fresh basil leaves, the juice from the tomatoes, and a drizzle of olive oil. Repeat with remaining cheese. Serve immediately.   Bon appetit!
Let’s enjoy late summer produce with this delicious and easy appetizer: cornflake-crusted cheese over a bed of roasted tomatoes, topped with grilled zucchini and corn and finished with fresh basil! I’m already thinking about when I can make this again.   For the cheese, my local store had this block of semi-firm cheese called bread cheese, which is a fresh Finnish cheese with a flavor and texture similar to cheese curds. It was absolutely perfect in this recipe, but you can use halloumi or another semi-firm cheese.   Summer Fried Cheese   ingredients: For the Roasted Tomatoes: 4oz cherry tomatoes ½ head of garlic 2 chili peppers, fresh or dried ¼ cup olive oil Salt and pepper, to taste   For the Grilled Vegetables: 2 medium zucchini, sliced lengthwise into ribbons ¼ cup olive oil ½ tsp oregano 1 tsp salt ½ tsp garlic powder 1 ear of corn, roasted   For the Fried Cheese: 2 eggs, beaten Salt and pepper 1 cup flour ¼ tsp paprika ½ cup cornflakes, crushed ½ panko breadcrumbs 2 blocks bread cheese or halloumi Oil, for frying Fresh basil leaves   Instructions: Roast the Tomatoes: Preheat the oven to 400F.   In an oven-safe dish, add cherry tomatoes, half a head of garlic, and chili peppers. Drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 15-20 minutes, or until the tomatoes are soft and starting to burst.   While the tomatoes are roasting, Prepare the Grilled Vegetables: Add the zucchini ribbons to a shallow dish along with olive oil, oregano, salt, and garlic powder. Mix to coat evenly with the seasoning. On a grill or griddle pan over high heat, grill the zucchini slices for 2-3 minutes on each side, or until they are slightly charred. Remove from the heat. Grill the corn until charred and remove it from the heat, then cut the kernels off the cob with a sharp knife.   Prepare the Fried Cheese: In a shallow dish, add beaten eggs and season with salt and pepper. In another shallow dish, add flour, paprika, and season with salt and pepper. In a third shallow dish, add crushed cornflakes and panko breadcrumbs. Mix until combined. Working one at a time, dredge a block of cheese in the flour mixture, then the beaten egg, and lastly the cornflake crumb mixture, ensuring all sides are well coated.   Add a high smoke point oil to a deep saucepan over medium heat (about 350F). Fry the breaded cheese one at a time, flipping if necessary, until golden brown and crispy all over. Drain on a plate lined with paper towel.   On a serving plate, add half of the roasted tomatoes. Lay one block of cheese on top, then top with ribbons of grilled zucchini and sprinkle with grilled corn. Top with fresh basil leaves, the juice from the tomatoes, and a drizzle of olive oil. Repeat with remaining cheese. Serve immediately.   Bon appetit!

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