Rusks with tomatoes and Greek traditional cheese kopanisti from Mykonos
Δημοσιέυτηκε: Mon, 06/13/2016 - 11:49 || Ενημερώθηκε: Mon, 09/18/2017 - 11:33
This Aegean bruschetta with its spicy and fresh taste of the kopanisti cheese will take you to the windy island Mykonos.
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
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.