Rusks with two different pastes – Kalamata Papadimitriou

Rusks with two different pastes


Two incredibly easy combinations to be served on a buffet or to welcome a festive meal. Each mixture has its own culinary identity, but both are equally wonderful.

Preparation: 20 min. in total

Ingredients for 12-16 rusks

12-16 rusks (you can either choose rusks from barley, from wheat, etc)

For the mixture of green olive paste

1 can of tuna in oil, well drained and minced with a fork
½ cup of good quality green olive paste
3 tablespoons of cream cheese
½ cup of chopped dill
3 tablespoons of white balsamic ream with orange & lemon Kalamata Papadimitriou
freshly ground pepper

For the mixture of sun-dried tomato paste

2/3 cup of sun-dried tomato paste
1 cup of ricotta cheese, minced with a fork
4-5 tablespoons of olive oil
½ cup of powdered almonds
4 tablespoons of balsamic vinegar with honey Kalamata Papadimitriou
salt and freshly ground pepper


For the mixture of green olive paste: Put all the ingredients in a bowl and stir well with a fork. Cover the bowl with a cling film and put it in the fridge until the time it will be served.

For the mixture of sun-dried tomato paste: Mix all the ingredients together in a bowl and keep them refrigerated until serving.

For serving: Drizzle the rusks with a little water (optional and only if the rusks are very hard). Put one full tablespoon of the sun-dried tomato paste mixture on half of them and on the rest of them one full tablespoon of the mixture of green olives paste. Serve immediately as if you leave the rusks with the paste mixtures for more than an hour, they will soak and will dissolve while being served.

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