Continental Rusk Greek Style Bruschetta
Olympian Continental Rusks
ripe plum tomatoes
cloves garlic, minced
- 1/2 tbsp
extra virgin olive oil
- 1/2 tsp
fresh basil leaves, chopped.
Salt and freshly ground black pepper
- 1/4 cup Olive oil
- Parboil the tomatoes for one minute in boiling water. Drain. Using a sharp small knife, remove the skins of the tomatoes.
- Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centres. Also cut out and discard the stem area.
- Chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
- Align the bread on a serving platter. Either place the tomato topping in a bowl separately
with a spoon for people to serve themselves over the bread, or place some topping on
each slice of bread and serve.
Delicious served with cottage or brie cheese on the side.