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Tomato, feta and barley bread tartlets

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Origin of dish:  Italy
Type of cooking:  No cooking needed
Preparation time: 10 minutes
Ingredients (serves 4):


Wash tomatoes, then grate or chop finely.
Add 2 tablespoons olive oil and mix until you have a pulp.
Add oregano and mix well.
Cut bread into 12 small pieces, then spread with olive oil.
Add a layer of puree to each one.
Roughly break up feta with the back of a fork, then add to tomatoes.
Arrange on a bed of lettuce on a serving dish, then add an olive to each one.
Serve with an aperitif such as ouzo or grappa, or as a starter.

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