Cretan Dakos/Kritikos Dakos
- cretan barley rusks, about 4" in diameter (read recipe intro)
- 2-3 medium
- good quality fresh tomatoes, *grated*
- 4 oz
- feta cheese, crumbled or you can use a myzithra in combination
- 1/3 c
- good quality extra virgin olive oil
- dried greek oregano
- black olives for decoration: kalamata or similar mediterranean olive
How to Make Cretan Dakos/Kritikos Dakos
- 1Grate the tomatoes and drain all the liquids.
- 2Pass the rusk under running water (very quickly) and place on a plate. (Skip this step if you using *bread). Cretan rusks are very hard but you do not want to soften them too much, you do not want a soggy dakos. It should still be crunchy but easily breakable.
*If you are using whole grain bread/barley bread, slice thickly, drizzle lightly with olive oil and toast until very crispy or bake in an oven at about 350º for 10-15 minutes.
- 3Add about 1 tablespoon of olive oil and let it absorb. (Please note that in Greece they add much more olive oil, but this amount works fine).
- 4Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese.
Drizzle with another teaspoon of olive oil and sprinkle with oregano. Top with a Kalamata olive.