CRAFTED TO BE SHARED

Grate the tomatoes, reserving all of their juices. Season with the Murray River Salt, La Dragheria black pepper, Bio Orto Gold extra virgin olive oil, Agrodolce Bianco white balsamic vinegar, and Greca Botanica oregano, then mix well. Lightly moisten the Bio Astarti olive oil rusk with a little water until it softens slightly and place it on a serving plate. Spoon the grated tomato mixture over the rusk, top with the Katseno Ithaca Xinomyzithra cheese, and finish by arranging the D'Amico black olives and D'Amico caper berries around the edge of the plate.