- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 8 rusks
- 8 very ripe plum tomatoes, blanched and peeled
- 2 shallots peeled and finely chopped
- 1 garlic clove, peeled and smashed
- 250 g soft feta
- olive oil
- pinch of rigani
- sea salt and freshly ground black pepper
Instructions
Blend the tomatoes, shallot and garlic until smooth.
Place the rusks on a plate and crumble the feta over the top. Spoon the tomato over the top of the feta, drizzle with olive oil, sprinkle with rigani, season and serve.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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