Mediterranean rye rusk bruschetta

Mediterranean rye rusk bruschetta

Minerva Organic Feta Cheese (P.D.O.)

100g organic feta cheese Minerva
8 small round rye rusks
1 tomato finely diced
½ cucumber unpeeled, grated
1 garlic clove
4-5 sprigs of mint finely chopped
8 pitted Kalamata olives, cut in slivers
6 tbsp organic extra virgin olive oil
1 tsp salt
1 Finely dice the tomato and coarsely grate the cucumber
2 Place ingredients in a bowl, add salt, mix and place in a colander to drain excess liquids
3 Mix organic feta cheese with garlic and mint in a bowl
4 Spread rusks with fragranced feta cheese and top with a tablespoon of the tomato mixture
5 Drizzle a little organic extra virgin olive oil over the tomato mixture, add a little salt and garnish with a few slivers of pitted olives.

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