INGREDIENTS serves 4
- 320g feta cheese Olympos
- 120g lemon marmalade
- 4 ‘paximadia’ (Greek barley rusks) or
- 10 slices of whole wheat toast
- 40ml olive oil
- Mint and basil leaves
Cut the feta cheese into 4 pieces and oven-bake until soft. Sprinkle oil and oregano over the rusks or bread slices. Place the feta cheese on top, and garnish with lemon marmalade and the mint and basil leaves.