Dakos Toasts (Cretan Barley Rusk Bruschetta)
| 300 | g | ripe tomatoes, grated or finely chopped |
| 120 | g | feta cheese, crumbled |
| 40 | g | Kalamata olives, pitted and sliced |
| 6 | piece | barley rusks (paximadi) |
| 3 | tbsp | extra-virgin olive oil |
| 1 | tsp | dried oregano |
| 1 | clove | garlic clove, halved |
| 0.5 | tsp | sea salt |
Method
Lightly moisten barley rusks with a few drops of water or olive oil. Rub with cut garlic. Spoon grated or finely chopped tomatoes on top, season with salt and oregano, and drizzle generously with olive oil. Finish with crumbled feta and olives. Serve immediately to keep the rusk crunchy.
Story
A Cretan mezze that eats like a bar snack: crunchy barley rusks topped with juicy tomato and feta.