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Saganaki Cheese with Peaches, Rosemary & Honey

A recipe by


  • 200g Odysea Saganaki cheese
  • 50g flour for dredging
  • 1 tsp finely chopped fresh rosemary
  • Olive oil for frying
  • 1 ripe peach sliced into 6 pieces
  • Greek honey, to drizzle
  • Freshly ground black pepper


  1. Mix the rosemary with the flour. Place cheese slices under running water then dredge with flour, shaking off the excess.
  2. Pre-heat a heavy bottomed pan, drizzle the peaches with a little oil and place in the pan. Cook over a high heat until charred evenly on all sides. Set aside and keep warm while you cook the cheese.
  3. Heat a little more olive oil in the pan and when hot, add the cheese slices frying over a medium heat until golden on either side. Carefully remove the cheese and drain on kitchen paper.
  4. Top with the charred peaches, drizzle with honey and black pepper then serve immediately.
  5. Serve with some crusty bread. Add rocket / watercress leaves for a more substantial dish.
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