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Biolea Famous Bruschetta

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Chef Michalis Papadakis


Sourdough bread cut in thin slices

About 15 ripe cherry tomatoes cut in quarters

Soft goat cheese myzithra


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.

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