INGREDIENTS

For 2 servings:

• 1-2 “the Manna” barley rusks
• 1 piece of gaviera cheese
• 4 slices of watermelon
• A few leaves of arugula

EXECUTION

Place the rusk momentarily under the tap on both sides.

Dry it with a towel.

Cut the gruyere and watermelon into slices, and place them on a small platter with the rusk.

Garnish with fresh arugula.

We can improvise by trying this recipe with any other “the Manna” Tsatsaronakis rusk we want.