Delicious Dakos

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
Oregano
Salt and pepper
2 tbsps. olive oil

Method

  1. Sprinkle the top surface of each half rusk with water – enough to moisten it, so about 1tbsp on each side
  2. Remove the skin and seeds from the tomatoes, dice and split between the two rusks. Season well with salt and pepper.
  3. Crumble half of the feta over each rusk.
  4. Sprinkle with a large pinch of oregano and more pepper if required.
  5. 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.

 

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One thought on “Delicious Dakos

  1. Pingback: Cretan life | sarahstickland

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