StartersDifficulty: easy

Cretan Dakos (Barley Rusk with Tomato & Mizithra)

Name: Cretan Dakos (Barley Rusk with Tomato & Mizithra)
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 Cretan barley rusks (dakos); 4 very ripe tomatoes, grated; 200 g mizithra or feta, crumbled; 120 ml olive oil (Crete doesn't count); Oregano, salt; Kalamata olives, capers (optional); Fresh myrtle or basil

Crepe island comfort: barley rusk soaked in tomato juice, topped with cheese and olive oil. The Greek bruschetta that's actually healthier.

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Instructions

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1Lightly moisten each rusk under a wet hand or splash of water - 2 seconds, they must stay crunchy.

2Spread the grated tomato generously over each rusk, juices included.

3Salt lightly; drizzle half the olive oil.

4Crown with crumbled cheese; more oil - always more oil in Crete.

5Oregano, olives, capers, herbs.

6Serve immediately: crunchy, juicy, salty, and gone in minutes.