I love eating outside with friends, family, and good food and one of my favourite appetizers to make for summer parties is this Greek Style Bruschetta with Olympian Continental Rusks. It’s easy, fresh, and a great way to use up garden basil and tomatoes.
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.