Balsamic Tomato Orzo Dish



Balsamic Tomato Orzo Bake with Classic Greek-Style Cashew Cheese


  • 240 g orzo, uncooked
  • 1/2 block of Classic Greek-Style Cashew Cheese
  • Olive oil
  • 1 onion, chopped
  • 1 medium tomato, diced
  • 1 can of crushed tomatoes
  • 3 garlic cloves, 2 minced, 1 left whole
  • 2 tsp dried oregano
  • 1 tsp chili flakes
  • 2 tbsp of tomato paste
  • 250 ml stock
  • a splash of red wine vinegar
  • 85 g panko 
  • 60 g pitted kalamata olives
  • 1 lime or lemon zest
  • 1 sprig of rosemary or other herb of your choice
  • Fresh herbs and/or arugula, finely chopped for garnish


  1. Preheat the oven to 400 F
  2. In a large skillet heat 2 tbsp of olive oil over medium heat
  3. Fry the onion stirring often
  4. Add the diced tomato and garlic, season with oregano, chili peppers, salt and black pepper
  5. Add tomato paste and a splash of vinegar, stir for a bit until it's all incorporated
  6. Add orzo, a tin of crushed tomatoes and the stock, mix well. 
  7. Turn the heat to low, put the lid on the skillet and leave to simmer for about 10-15 minutes, stirring occasionally so that the orzo doesn't stick to the bottom.
  8. To make the topping, process olives, panko, rosemary, 2 tbsp of olive oil, 1 clove of garlic and zest of 1 lemon or lime until you are left with a nice crumbly paste. 
  9. Spread it onto a baking tray and bake for about 10 minutes until it's dry and crispy
  10. When the orzo has softened, top it with the olive panko coat, pieces of Classic Greek-Style cashew cheese and garnish with the fresh herbs and/or arugula. 
  11. Serve hot and enjoy!