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1 pack Violife Greek White, crumbled
2 large tomatoes, grated and skins removed
1 tbsp garlic clove, grated finely
2 tbsp olive oil
1 baguette, thinly sliced
Basil, to garnish
salt and pepper, to taste
- Preheat oven to 180˚C.
- In a bowl combine grated tomato, garlic and olive oil. Season to taste, cover, and place in the fridge.
- Toast baguette slices until golden and crispy. Top bread with tomato mixture, olives, and Violife Greek White crumbles.
- Garnish with basil leaves.