Greek summer bruschetta
May 12, 2020
: 4
: 5 min
: 5 min
: Easy
This tomato bruschetta will transport you to the sunny isles of Greece. Use good quality ripe tomatoes and high-quality olive oil for full flavour expression. This salad is best served chilled on a summer’s day with pink lemonade or a glass of chilled rosé.
Ingredients
- 4 barley rusks (we used Oliveology’s Cretan barley rusks)
- 3 ripe vine tomatoes
- 200g cherry tomatoes halved
- 3 tablespoons high-quality olive oil
- 1 tablespoon capers, washed and drained
- 25g Greek fetta, crumbled
- 25g ricotta
- Edible flowers, to decorate (optional)
Directions
- Step 1 Lay the rusks in your serving bowl and moisten each rusk with 1 tablespoon of water (depending on size). Drizzle over 2 tablespoons of olive oil. (The rusks are very dry and need the liquid to soften up.)
- Step 2 Grate the vine tomatoes into a colander. Discard the skin and leave the pulp to drain for 5 minutes.
- Step 3 To assemble, evenly lay the tomato pulp on the rusks and season. Top with the cherry tomatoes, capers and fetta. Use a teaspoon to dollop on the ricotta and drizzle over the remaining tablespoon of olive oil. Decorate with the edible flowers (if using).
“There shall be eternal summer in the grateful heart.” Celia Thaxter
The beauty of summer is finding the time to relax and vacation. The warmer days seem to inspire a freedom of spirit. However, leisure shouldn’t just be reserved for the holidays. Take a few minutes to think about the benefits of rediscovering leisure in your daily life. Pen a few ideas on how you can reserve some time in your week to pursue activities or gain knowledge undistracted and unburdened by practical matters.
