SALAD WITH CHICKEN, SMALL OIL RUSKS AND GYPAS SPICY MITATOTYRI
INGREDIENTS: Gyparaki Small Oil Rusks (4-5 cut in half), 1 chicken breast fillet, an assortment of green vegetables (red lettuce, lettuce, leaves of French Escaroll salad), honey vinaigrette dressing, 80 gr Pecan nuts, Gypas Spicy Mitatotyri
PREPARATION: We marinade the chicken in olive oil and thyme and grill or roast in the oven. In a ball we cut our vegetables in even pieces. We add the small rusks and the Pecan nuts. We add the dressing and we stir lightly. We serve on the plate and we add the chicken cut in sticks. Finally we add the peels of Gypas Mitatotyri.
CRETAN SALAD WITH CAROB SMALL RUSKS
INGREDIENTS: GYPARAKI Carob Small Rusks (6 pieces cut in half), vine tomatoes (acorns) cut in half, caper, samphire, white balsamic vinegar, olive oil, Parizien (balls) of Kouroupa Strained Myzithra
PREPARATION: We place all our ingredients in a ball. We stir them lightly and place them on the plate. Then we add the myzithra balls and serve.
RYE SMALL RUSK WITH OLIVE PASTE AND GYPAS SOUR MYZITHRA
INGREDIENTS: Gyparakis Rye Small Rusks
For the paste: 1 jar of paste of Kalamon olives, a little balsamic vinegar, half a clove of garlic, vine tomatoes, Gypas Sour Myzithra
PREPARATION: we beat the ingredients for the paste in the blender. We spread the paste on the small rusks and add graded Gypas Sour Myzithra. We place a rasher of vine tomato on top.
SMALL BARLEY RUSKS OF TRADITIONAL MILLS WITH PESTO CHICORY AND CRETAN GRUYÈRE
INGREDIENTS: Gyparaki Small Barley Rusks of Traditional Mills
For the pesto: Chicory, pine nuts slightly roasted, 1 clove of garlic, olive oil, peels of Cretan GruyèreRDO Gypas, Cretan Gruyère Gypas cut in small triangles.
PREPARATION: we beat the ingredients for the pesto in the blender. We spread the pesto on the small rusks and add a Cretan Gruyère RDO Gypas triangle on top.