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RECIPES
Bruschetta mit Feta-Käse g.U., Auberginen & Kirschtomaten
Ingredients (serves 4)
- Sliced bread (country or sourdough bread)
- 200 g Feta PDO
- 1 aubergine
- 10–12 cherry tomatoes
- Extra virgin olive oil
- Fresh or dried rosemary
- Red pepper flakes (preferably mild)
Process:
Cut the aubergine into thin slices and cook in a non-stick pan or in the oven with a little olive oil until soft and golden brown.
Toast the bread slices until crisp.
Halve or quarter the cherry tomatoes.
Spread the aubergine over the bread, add the cherry tomatoes, and crumble the Feta PDO on top.
Drizzle with olive oil and sprinkle with rosemary and a pinch of red pepper flakes, based on desired intensity.