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Continental Rusk Greek Style Bruschetta

Course: Appetizer, Side Dish, Snack
Keyword: rusks


  • 12

    Olympian Continental Rusks

  • 3

    ripe plum tomatoes

  • 1

    cloves garlic, minced

  • 1/2 tbsp

    extra virgin olive oil

  • 1/2 tsp

    balsamic vinegar

  • 4

    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.