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