Usuba
Bruschetta with Adyghe cheese and olives
Crispy bread with butter, tender cheese and salty olives, decorated with fresh parsley and basil. A simple and quick appetizer for the table.
- Total
- 5 min
- Standard serving
- 118 g
1
Ingredients
Total 6
Instructions
- 1
Step 1
Toast the bread on both sides in a dry heated skillet until lightly golden.
- 2
Step 2
Spread butter on the warm bread.
- 3
Step 3
Remove the pits from the Kalamata olives.
- 4
Step 4
Chop the olives into small pieces.
- 5
Step 5
Cut the Adyghe cheese into the same small pieces.
- 6
Step 6
Mix the chopped olives with cheese.
- 7
Step 7
Separate the parsley leaves from the stems.
- 8
Step 8
Arrange parsley leaves on oiled bread.
- 9
Step 9
Arrange the olive and cheese mixture on top.
- 10
Step 10
Garnish with a red basil leaf and serve.
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