INGREDIENTS

• 1 “the Manna” round barley rusk
• 5 sundried tomatoes
• 30 g dry Myzithra cheese
• 2 tablespoons of pitless olives
• 5-6 basil leaves
• 1 tomato
• 2 tablespoons of olive oil
• Salt
• Pepper
• 1 teaspoon of oregano

EXECUTION

In a jar, add 3 basil leaves and then the sun dried tomatoes, myzithra, olives and the rest of the basil leaves, and mix.

In another jar, add pulped tomatoes and add olive oil, salt, pepper and oregano. Stir well and put it in the fridge.

When you’re ready to eat, add the tomato mixture to the top of the rusk, close the jar and mix well.

If we want, we can use any other “the Manna” Tsatsaronakis rusk we want.