Preparation time: 5 minutes
1 one cornbread baguette, halved and lightly roasted with a little olive oil
3 sliced tomatoes
300gr hard feta
4 teaspoons unsalted capers
4-5 tablespoons Kalamata Balsamic Cream
Freshly ground pepper
Put the two halves of the baguette on a plate. Add a layer of sliced tomato and a little olive oil. Place the feta, capers and the balsamic cream on top. Garnish with a little fresh thyme, or use dried if fresh is not available. Add a few drops of olive oil and balsamic cream to the plate and serve.