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
- Preheat oven to 160 degrees Celsius.
- Toast thin slices of sourdough bread until crispy on both sides.
- Place chopped cherry tomatoes, garlic, basil, salt, sugar and olive oil in a roasting tray and cook in the preheated oven for 3 minutes.
- Remove the tray from the oven and drizzle the cooked tomatoes with grape syrup and fresh olive oil. Allow to cool completely.
- Make bruschetta with bread, a tablespoon of myzithra cheese, a tablespoon of roasted tomatoes and garnish with fresh basil, sea salt and pepper.
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