Tomato mille-feuille with Katiki cheese & Arabic bread

Mille-feuilles means a thousand layers and is the name of one of the most famous desserts. As the particular dessert is made with many layers of pastry filo, we chefs use this name for recipes that are presented in many layers. 

This is a quick idea for a refreshing appetizer during the summer, when you have several ripe and tasty tomatoes.

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4 big, ripe tomatoes
250 gr. katiki 
20 mini slices Arabic Bread
½ a batch of basil
Olive Oil
Fresh Pepper


Wash the tomatoes well and slice them into thin pieces. Warm bread in the oven at 180 degrees for 3 minutes. Mix 4 spoonfuls of olive oil in a bowl with a little bit of salt and fresh pepper. Add the chopped basil or oregano and stir. Place a slice of arabic bread on a plate, arrange two slices of tomato and spread the katiki  on top of it. Continue the same process twice again. Pour a little bit of olive oil over the mille-feuilles and sprinkle with fresh oregano.




You may replace the katiki with mozzarella, cottage cheese or some kind of hard unsalted feta cheese. Try to grow your own basil during the summer. If chopped at the last minute it will retain a more intense flavor.
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