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This Greek variant of bruschetta with feta is delicious with a mezze or as an appetizer


4 small wholemeal bread rolls (eg twentse buns)
6 ripe tomatoes
1 clove of garlic
8 black olives
1 tablespoon olive oil
pinch dried oregano
pepper and salt
75 g feta


For this recipe you actually need typical bread from Crete, but it is also delicious with (whole wheat) bread. Cut the buns in half and grill them in the oven or pan until crispy. Make a cross in the bottom of the tomatoes. Put the tomatoes in a bowl and pour boiling hot water over them and submerge them under water for 30 seconds. Drain them and rinse them with cold water.
dakos 01
dakos 01

dakos 01

dakos 01
Remove the sheet and start at the cross. Also remove the watery part with the seeds and mash the rest of the pulp coarsely with a fork. Place the tomato puree in a bowl and squeeze in the garlic clove. Season with salt and pepper. Spread the tomato mixture over the toasted bread. Crumble some feta over it and place an olive in the middle. Sprinkle with a little oregano.
If you want to prepare this dish in advance, keep the tomato puree in the fridge and spread it on the rolls just before serving, otherwise the bread will become soft.

Source: Leukerecepten by leukerecepten-nl.
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