This Aegean bruschetta with its spicy and fresh taste of the kopanisti cheese will take you to the windy island Mykonos.
Συστατικά
8 rusks
200 gr. Greek traditional cheese kopanisti from Mykonos
1 large tomato, chopped
½ chopped onion
8 Kalamata olives
1 tablespoon oregano
4 tablespoons extra virgin olive oil
Οδηγίες
Cut the tomatoes into small diced pieces and remove the seeds.
Mix the tomato, olive oil, oregano, onion, salt and pepper.
Spread a little of the mixture of tomato on the biscuit and add 2 tablespoons kopanisti on top.
Serve after adding olives and freshly oregano on top.
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