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Baked feta with lemon marmalade on barley rusks

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
  • Oregano
  • Mint and basil leaves

DIRECTIONS

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.