Briam with anthotyro cream cheese
Do you remember the cretan goodies I was talking about the other day?
Well, with those delicious zucchini I baked a tasty briam which actually is an oven baked ratatouille with a variety of fresh summer vegetables and herbs that matches perfectly with cheese –preferably white ones like feta.
In this particular recipe, the cheese is anthotyro (a very tasty, light and creamy cheese which really means “the flower cheese”) comes over the vegetables and makes a nice, golden cover that gives joy to your palate…
Use any kind of fresh vegetable and herb you may have available; zucchini, potatoes, carrots, eggplants, peppers all together, or part of them –whatever you use, it will be delicious!
For the briam
- 5-6 medium sized potatoes, cut in slices (whole ones or cut in half if they are big)
- 8 zucchini cut in slices
- 3-4 medium carrots cut in slices
- 1 big onion finely chopped
- 1-2 garlic cloves finely chopped
- 2-3 fresh tomatoes grated
- Olive oil –about 1 cup
- Oregano –about 1 tbsp
- Salt, pepper
For anthotyro cream cheese
- 250 gr anthotyro cheese mashed (use any kind of soft creamy cheese if you can’t find any anthotyro)
- 200 gr yoghurt
- 150 gr graviera (or gruyere)
- 50 ml olive oil
- Preheat the oven at 392ο F.
- In a medium size pyrex or baking pan, mix all the ingredients and mix well: chopped vegetables, tomato, spices, herb, olive oil. Add some water until the vegetables are just covered.
- Put it in the center of the oven and bake it for about 40-50’ or until the vegetables are soft.
- While the briam is baked, make the cream cheese: mix all the ingredients in a bowl with a spoon until you get a nice cream.
- When the briam is ready, take it out of the oven –don’t turn it off- and spread equally all over the surface the cream cheese with a spoon. Put it back in the oven and bake it for about 10’, until it goldens.
- Eat it warm or at room temperature.
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