Heirloom Tomato & Haloumi Caprese, Biscuit Style

• 5 Buttermilk Biscuits
• 5 pieces Haloumi Cheese, sliced into squares or rectangles 1/4" inch thick
• handful Purple Basil ("regular" basil obviously works fine, too)
• 2 tablespoons Ghee or Olive Oil
• 2 Medium Heirloom Tomatoes, sliced into 10 slices
• 1 teaspoon Sea Salt
• 1 tablespoon Freshly Ground Black Pepper
• 2 tablespoons Olive Oil
• 1 tablespoon Balsamic Vinegar

1. Preheat oven to 300 F. Melt ghee or olive oil in a medium to large skillet over high heat. Season haloumi with a pinch of salt and pepper and add to skillet. Cook over high heat for 1-2 minutes on each side, until golden brown. Transfer to oven.
2. Tear basil leaves from stems. You want about 2 cups of leaves. Toss basil with olive oil and balsamic vinegar, and a pinch of salt and pepper to taste. Set aside.
3. Warm biscuits in oven for a few minutes. Slice biscuits in half. On bottom, place a layer of basil leaves. Top with two slices of tomato and a slice of haloumi cheese, and the biscuit top. Enjoy!

buttermilk, haloumi cheese, handful purple basil, olive oil, tomatoes, salt, freshly ground black pepper, olive oil, balsamic vinegar

Taken from food52.com/recipes/30834-heirloom-tomato-haloumi-caprese-biscuit-style (may not work)