
Greek Summertime Bruschetta
We love this appetizer because it’s always enjoyable and super easy to make. We basically use “paximadia” or rusks — twice-baked bread. You can make your own paximadia by drying out thick slices of (we like to use a whole grain) bread in the oven. It’s a good way of saving any of your bread before it becomes moldy or stale, but the drawback is it’ll take about eight’ish hours. For a much quicker method, you can just toast thick pieces of bread — or just look for pre-made paximadia at your local Greek market.
We love this appetizer because it’s always enjoyable and super easy to make. We basically use “paximadia” or rusks — twice-baked bread. You can make your own paximadia by drying out thick slices of (we like to use a whole grain) bread in the oven. It’s a good way of saving any of your bread before it becomes moldy or stale, but the drawback is it’ll take about eight’ish hours. For a much quicker method, you can just toast thick pieces of bread — or just look for pre-made paximadia at your local Greek market.