Bresc BV

Greek-style bruschetta

Ingredients

9
  • 9 ciabatta buns
  • 80 g Bresc Chunky salsa tomato
  • 40 g feta cheese, crumbled
  • 10 g Bresc Roasted garlic puree
  • 6 sprigs cress

Preparation method

Spread the roasted garlic on the ciabattas and toast them in the oven for 7 minutes at 180°C. Mix the chunky tomato salsa with the crumbled feta cheese. Spoon the feta mix onto the bruschettas and garnish with the cress. 

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