narrative – photography: Antonia Kati – journalist, food photographer & food stylist


  • Approximately 8 barley rusks
  • Some black olives
  • Capers and caper leaves
  • Extra virgin olive oil
  • Some fresh basil leaves (optional)

For the sun-dried tomato pesto

  • 2 cups of sun-dried tomatoes
  • 1 cup of San Mihali cheese (freshly grated)
  • 50g pine nuts
  • ½ cup of sweet basil leaves
  • ½ cup of extra virgin olive oil
  • 1 spoonful of white balsamic vinegar
  • 1-2 cloves of garlic

First, let’s prepare the sun-dried tomato pesto: place the sweet basil leaves with the vinegar in the blender and then add the rest of the ingredients. Beat on a high speed until combined into a thick pulp.

Drizzle the rusks with some water, spread the sun-dried tomato pesto on top and arrange the rusks on a platter. Garnish with the capers, olives and the basil leaves (optional). Pour some olive oil and serve.

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