Course: Starter - Dish: Vegetarian - Serves: 2
Originally made with hard rusk like bread that is softened when covered in seasoned grated tomato, this recipe capitalises on using a good quality canned ingredients. Well delicious finely chopped canned tomatoes topped with salty crumbled feta with that classic note of dried oregano at the end.
Method:
- Pre-heated oven 200c FAN / 220c
- Add the baguette slices to the oven for a few minutes just to dry out, then remove.
- Meanwhile, pour the can of finely chopped tomatoes to into a sieve and leave to stand for 10 minutes while the excess liquid drains. Season the remaining tomatoes with olive oil, black pepper and sea salt.
- Once the baguette slices are done, drizzle over some olive oil, spoon over some of the seasoned tomatoes, top with some crumbled feta and a pinch of dried oregano and another turn of black pepper. Place onto a platter dish ready to serve.
