Acum intr-o noua interpretare, bruschete cu branza feta si masline. Aceeasi paine prajita crocanta, aromata cu ulei de masline si acoperita cu o crema delicioasa de feta si un mix grozav de masline usor marinate cu usturoi si oregano. Un clasic al bucatariei toscane, acest aperitiv imbraca astazi arome grecesti. Puteti folosi orice fel de paine, de la ciabatta la bagheta, insa noi am cautat o paine traditionala cu maia si nu am regretat. Atatea arome internationale intr-o singura bruscheta!

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

• 4 felii de paine cu maia / 4 slices of bread
• 100 grame crema de branza feta simpla sau cu masline / 100 grams of plain or olives feta cream cheese
• 100 grame masline verzi fara samburi / 100 grams pitted green olives
• 100 grame masline kalamata fara samburi / 100 grams pitted kalamata olives
• 3 linguri ulei de masline / 3 tablespoons olive oil
• 1/2 lingurita oregano / 1/2 teaspoon oregano
• 1 catel de usturoi / 1 garlic cloves

Scurgem maslinele si le taiem in felii subtiri. Adaugam o lingurita de ulei de masline, oregano si usturoiul zdrobit. Amestecam si lasam deoparte pana prajim painea.

Incingem o tigaie si o ungem cu ulei de masline. Adaugam feliile de paine taiate in jumatati si prajim pana cand devin rumene si crocante. Pe masura ce prajim continuam sa ungem tigaia cu ulei de masline ori de cate ori intoarcem feliile de paine sau adaugam altele la prajit.

Ungem fiecare felie de paine cu crema de feta si adaugam cate o lingura de amestec de masline.

Servim cu multa pofta simple sau alaturi de un mix de mezeluri.

Daca v-a placut reteta de Bruschete cu branza feta si masline, va invit sa incercati si:

English version

Bruschetta with Feta Cheese and Olives

Now in a new interpretation, bruschetta with feta cheese and olives. The same crispy toast bread, flavored with olive oil and covered with a delicious feta cream and a great mix of lightly marinated olives with garlic and oregano. A classic of Tuscan cuisine, this aperitif wears Greek flavors today. You can use any kind of bread, from ciabatta to baguette, but we looked for a traditional bread and we did not regret it. So many international flavors in one bruschetta!

Drain the olives and cut them into thin slices. Add a teaspoon of olive oil, oregano and crushed garlic. Mix and leave aside until we toast the bread.

Heat a pan and grease it with olive oil. Add the slices of bread cut in half and fry until they become brown and crispy. As we fry, continue to grease the pan with olive oil every time we turn the slices of bread or add others to the frying.

Spread each slice of bread with feta cream and add a spoonful of olive mixture.

Serve with great appetite, simple or with a mix of charcuterie.

If you liked the recipe for Bruschetta with feta cheese and olives, I invite you to try Creamy Ricotta and Bresaola Toast, Toast with Brie, Pears and Prosciutto or a Pomodorri Secchi Toast.

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