Dakos - Cretan-Style Bruschetta
4 barley (or rye) rusks
4 large tomatoes, deseeded and finely chopped
2 - 4 cloves of garlic, minced (optional)
a few sprigs of fresh oregano, finely diced
handful of olives
salt and pepper to taste
Sprinkle a little salt over the chopped tomatoes and leave in a colander to drain for a few minutes (half an hour if you have the time). After they have drained, str through the minced garlic.
Submerge the rusks 1/3 to 1/2 way in water for 30 seconds or so to soften one side of them. With the soft side facing upwards, spoon over the tomatoes and garlic mixture. Crumble feta over the top. Sprinkle with the oregano and garnish with olives.
Drizzle a generous lug of olive oil over the top and season with salt and cracked black pepper.
A humble, farmer’s meal, this Cretan Dakos is great example of rustic, Greek mezze style fare
Tuesday, March 29, 2016 - 4:35pm