Cretan Dakos
Dakos is a bruschetta-style dish made in Crete, with a topping of freshly grated tomato, feta or myzithra, oregano, and plenty of extra virgin olive oil
Ingredients
- Dako barley rusks usually one per person (slightly soaked in olive oil, water, or a mix of both, if needed).
- 1 large (or 2 small) grated tomatoes grated (save the tomato juice).
- 2 tbsp grated feta, myzithra, or anthotyro (soft white Greek cheeses) or a combination of them all. You can replace it with a soft, slightly salty, or sour cheese.
- 1 tbsp Greek salad dressing
- oregano
- toppings of your choice basil leaves, olive slices, capers, onions with brunoise chop, or chives.
- olive oil extra virgin.
- salt and pepper to taste.
Instructions
- After making sure that your dakos are soft enough, place them on a tray, not too close to each other, make sure that the tray can gather all the juices.
- Soak them a bit by adding the leftover tomato juice and half (1/2) tbsp.) of the Greek salad dressing. Otherwise, use pure Extra Virgin olive oil.
- Add the grated tomatoes on top after you have seasoned with salt and pepper.
- Add a good quantity of myzithra cheese or crumbled feta cheese over it and sprinkle with oregano.
- Decorate with any of the toppings mentioned on the list, and add an extra drizzle of extra virgin olive oil.
Notes
-
Servings are normally one per person. Dakos are a great meze, an appetizer but also a complete light lunch, or a late night snack.
Nutrition
Calories: 350kcal
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