Taste of CyprusLocal FoodBruschetta à la grecque

Bruschetta à la grecque


1 baguette French bread or similar Italian bread

½ cup finely chopped fresh onion

6 medium, mature tomatoes

2 tablespoons vinegar

1 spoonful drained caper,

1 spoonful chopped parsley

4 tablespoons (approximately) olive oil

100 g (½ plate) feta cheese, grated

1 tablespoon oregano

salt & pepper


Step 1:

Preheat oven to 220°C.

Step 2:

Blanch and peel the tomatoes. Bring 2 quarts of water to a boil. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.

Step 3:

Chop tomatoes, toss them with onion, olive oil, vinegar, parsley, caper, feta cheese, salt and pepper.

Step 4:

Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil and place olive oil-side down on a baking sheet or roasting pan.

Step 5:

Serve toasted bread with tomato mixture




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