Barley rusks with black Olives

• 4 barley rusks
• 200gr goat cheese
• 1 tomato
• Half cup kalamata olives sliced
• Fresh oregano
• Pepper
• Extra virgin Olive oil

Execution

Rinse the rusks with a little water. Rub with a little extra vergin olive oil. Rub the goat cheese, put tomatoes in cubes and the sliced Kalamata olives. Pour oregano pepper and extra virgin olive oil, garnish with a sprig of fresh oregano and serve.