Bruschetta with basil, tomato and Cypriot lountza by Athena Loizidou

2 large tomatoes, finely chopped, without seeds

2 tablespoons fresh basil, finely chopped

1 tablespoon extra virgin olive oil + extra for the end

salt and black pepper

1 package, 100 gr. Cypriot lountza

1 clove garlic

1 medium french baguette

1. In a bowl, mix the chopped tomatoes, the basil, the olive oil, salt and pepper.

2. Bake the bread in the toaster until crispy. Grate each slice of bread with a clove of garlic. Place a slice of lountza cut in half on each toast.

3. Put the tomato on slices of bread. Add olive oil, a little more salt, pepper and serve.