FLAVOURS OF THE MED

IONIAN ISLAND BRUSCHETTE

From cherry tomatoes and fetta to luxurious sea urchin roe, these bruschette are traditionally served with a simple drizzle of olive oil. The herbs (crispy sage or dried oregano) used here add a delightful texture and additional flavour.

ITHACAN SEA URCHIN BRUSCHETTE

Prep: 5 mins. Cooking: 5 mins. Serves 6.

100g salted butter
24 sage leaves
½ small good-quality sourdough baguette
6 tbsp extra-virgin olive oil
12 pieces (100g) fresh sea-urchin roe

1 Heat butter in a saucepan over medium-high heat. Cook sage leaves until crispy. Remove sage leaves to paper towels.

2 Slice bread into 12x 8mm-thick pieces. Lightly toast on both sides and place on a serving platter. Drizzle with half the olive oil, then top with sea urchin roe. Place two crispy sage leaves on each piece, drizzle with the remaining olive oil and garnish with sea salt. Serve immediately.

RIGANADA

Prep: 10 mins. Serves 6.

½ small good-quality sourdough baguette120ml extra-virgin olive oil160g sheep’s milk fetta, sliced400g ripe cherry tomatoes, quartered¼ red onion, sliced2 tbsp dried Greek oregano