Tempo di preparazione10’
Tempo di cottura45’
Livello di difficoltàEasy
800 gr. cherry tomatoes
Salt
100 gr. Greek cheese feta
50 gr. Greek cold meat salami
1 cut garlic
3 tablespoons balsamic
1-2 tablespoons balsamic cream
4 tablespoons olive oil
2-3 sprigs of fresh oregano
Pepper
6 milled rusks
Α little butter or margarine for the utensil
For the crust:
1-½ cups. oat flakes
4 tablespoons ground almond
3 tablespoons ground pistachio
¾ cup grated parmesan
A little salt
A little pepper
125 gr. of butter
Mixed green salad to serve
For the savory cake:
First wash the cherry tomatoes, dry them and cut them in half.
Put them in a bowl for the savory cake with a crispy crust, add the salt and sprinkle with the cut garlic.
Sprinkle with the olive oil, the vinegar and the balsamic cream.
Put butter in a small fireproof pan, square (24 × 24 cm or close size).
Grind the milled rusks and sprinkle the surface.
Put the cherry tomatoes and sprinkle with the feta cheese, the cut salami and the fresh oregano.
Prepare the crust.
For the crunchy crust:
Put the oats, the parmesan, the almond and the pistachio in a bowl.
Season with salt and pepper and mix the ingredients.
Cut the butter into cubes or grate it on a grater.
Put the mixture into small pieces on the tomatoes.
Bake in a preheated oven at 170ºC for 45' until the mixture change color.
Once it comes out of the oven, let it stand for 10 minutes.
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