There is a lot of really hard, dry rusk bread on sale in Crete and I’ve been so intrigued I decided to try some. I ordered Dakos last time I went out as a starter and was so pleasantly surprised by the flavours and textures, I decided to make my own for lunch. They are yummy! It’s the Cretan take on bruschetta really, so this would probably be equally as tasty with a bit of goats cheese and basil. They are so versatile, you just need to find what flavours work for you. Experiment!
Ingredients (serves 2)
2 medium, ripe tomatoes, peeled and seeded
100g feta cheese
1 barley rusk roll
Salt and pepper
2 tbsps. olive oil
- Sprinkle the top surface of each half rusk with water – enough to moisten it, so about 1tbsp on each side
- Remove the skin and seeds from the tomatoes, dice and split between the two rusks. Season well with salt and pepper.
- Crumble half of the feta over each rusk.
- Sprinkle with a large pinch of oregano and more pepper if required.
- Drizzle the olive oil over the top and serve on their own or with a leafy green salad on the side.
Variation: add a little sprinkling of alfalfa sprouts on top of the feta after you’ve added the oil for another fresh, light element, or dot a few sliced black olives over it.