Rusks with tomatoes and Greek traditional cheese kopanisti from Mykonos
This Aegean bruschetta with its spicy and fresh taste of the kopanisti cheese will take you to the windy island Mykonos.
200 gr. Greek traditional cheese kopanisti from Mykonos
1 large tomato, chopped
½ chopped onion
8 Kalamata olives
1 tablespoon oregano
4 tablespoons extra virgin olive oil
Cut the tomatoes into small diced pieces and remove the seeds.
Mix the tomato, olive oil, oregano, onion, salt and pepper.
Spread a little of the mixture of tomato on the biscuit and add 2 tablespoons kopanisti on top.
Serve after adding olives and freshly oregano on top.