Sourdough bread cut in thin slices
About 15 ripe cherry tomatoes cut in quarters
Soft goat cheese myzithra
basil
1 garlic thinly chopped
1 tsp brown sugar
Petimezi (grape juice reduction)
Biolea Extra Virgin Olive Oil
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.
Estate Olive Oil
