Bruschetta with dried cod

Quick and easy, and absolutely perfect! Finger food :)

Preparation steps

Pour 1.5 dcl of olive oil over the cleaned and cooked balakar (I already had cooked cod in the freezer), sprinkle with a little parsley, add 2-3 cloves (only half halved) of garlic, and salt and pepper. Cover with foil and let to stand for a while.
Tear off the bread with the seeds (or which you already like, if desired) into smaller pieces, dripping each feta with a few drops of oil containing cod (with garlic and parsley).
Place tomatoes and finely chopped olives on the bread and bake for about 10 minutes in the oven at 170 ° C (to turn yellow and get a crispy crust).
Put some fresh or lean cheese and a teaspoon of cod on the bruschetta (ie, on the tomatoes and olives). You can add some capers, if you have them, either for decoration or for better taste.

Serving

Note: do not remove the cod from the oil, but let it soak in it. If you have more cod left after bruchetta, feel free to eat it that way.

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