Bruschetta with Pamako

Bruschetta with Pamako

  • Soft goat cheese Myzithra
  • Sourdough bread cut into thin slices
  • 15 ripe cherry tomatoes cut into quarters
  • Basil
  • 1 garlic thinly chopped
  • 1 tsp brown sugar
  • Grape syrup
  • Pamako Monovarietal EVOO
  1. Preheat oven to 160 degrees Celsius.
  2. Toast thin slices of sourdough bread until crispy on both sides.
  3. Place chopped cherry tomatoes, garlic, basil, salt, sugar and olive oil in a roasting tray and cook in the preheated oven for 3 minutes.
  4. Remove the tray from the oven and drizzle the cooked tomatoes with grape syrup and fresh olive oil. Allow to cool completely.
  5. Make bruschetta with bread, a tablespoon of myzithra cheese, a tablespoon of roasted tomatoes and garnish with fresh basil, sea salt and pepper.

ORGANIC PREMIUM OLIVE OIL

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FAQ

Are wild mushrooms “better” than cultivated?

Wild often wins on culinary complexity, cultivated often wins on consistency and routine-friendly formats.
How do I use dried porcini mushrooms?
Soak in warm water for 15–25 minutes, chop, cook as usual and save the soaking liquid as a broth base.
Can I use mushroom powder in cooking?
Yes. Powders are excellent for sauces, soups, and seasoning blends when you want quick umami.
What is Pamako Olive Oil?

Pamako is a high-phenolic extra virgin olive oil produced from ancient olive trees in Crete. It has received more than 350 international awards and is known for its exceptionally high polyphenol content and distinctive flavor. It is considered the most phenolic EVOO on the market.
Can I cook with Pamako olive oil, or should it only be used raw?

Both! Because of its high antioxidant content, Pamako olive oil is stable when heated and can be used for cooking. However, many people prefer to use it raw over salads, vegetables, bread, or finished dishes to fully enjoy its aroma and flavor.
Why is my honey crystallizing or becoming solid?

That’s actually a sign of premium quality! Raw, unpasteurized honey naturally crystallizes over time. Simply place the jar in a bowl of warm water (make sure it's not boiling) and stir to bring it back to a smooth, runny texture.