How to make
For the Tyrosalata, clean the peppers from their seeds and put them in a blender, grind them finely.
Add the yoghurt and press the blend button two or three times. Crush the cheese and add it to them, blend until the cheese becomes small and turns into fine granules.
Pour the mixture into a bowl and in a stream, add olive oil, stirring constantly and continuously with a spatula, until the olive oil is very well absorbed by the mixture. The Tyrosalata is ready.
For the bruschettas, heat the olive oil slightly and add the finely grated small clove of garlic, stir and set aside. Cut the baguette into slices and toast them on a small grill.
Brush the toasted slices with the garlic olive oil and arrange them on a plate. Place 1 tbsp from the Tyrosalata on each slice and lightly smear it on it.
In the middle, place one olive and two opposite quarters of the cucumber slices. The Greek bruschettas are very tasty and easy.
