Riganado

Recipe from: 27 November 2012
Riganado bruschetta recipe

Ingredients 9
Servings 6
Time 00:15

Ingredients

  • 1
    loaf bread, country-style
  • 45
    ml
    extra virgin olive oil
  • 5
    cloves
    garlic, smashed
  • 5
    tomatoes, chopped, and smashed
  • 60
    ml
    olives, pitted, chopped
  • 250
    g
    PnP feta cheese, crumbled
  • 1
    pinch
    salt and milled pepper
  • 10
    ml
    dried oreganum
  • 1
    bunch
    oreganum leaf, fresh
 

Method

00:30
 
Grill bread in oven or on a stovetop griddle pan until slightly brown.

Brush well with olive oil while still hot and rub with garlic.

Top each slice with chopped tomatoes, olives and crumbled feta cheese.

Scatter over salt, pepper and dried oreganum and place breads under grill to brown feta slightly.

Serve with an extra splash of olive oil and torn oreganum leaves.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 

Read more on: braai  |  italian  |  recipe
 

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