Instructions

Preheat oven to 160 degrees Celcius

Toast thin slices of sourdough bread until crispy both sides

Place chopped cherry tomatoes, garlic, basil, salt and sugar and olive oil in a roasting tray and cook in preheated oven for 3 minutes.  Remove tray from oven and drizzle cooked tomatoes with petimezi syrup and fresh olive oil.  Let cool completely.

Make bruschetta with bread, a tablespoon of myzithra cheese, a tablespoon of roasted tomato and top with fresh basil, sea salt and pepper.