Dakos (Cretan Rusk)
Recipe type: Appetizer/Meze
Cuisine: Greek
Serves: 1-2
To make Cretan dakos, the rusks are topped with juicy tomatoes (preferably fresh from the vine), plenty of cheese (Cretan mizithra, feta or other soft cheese) and garnished with a drizzle of extra virgin olive oil and oregano.
  • 3-4 medium tomatoes, grated
  • 2 tablespoons oregano
  • Pinch of salt
  • 4 Cretan barley rusks*
  • Extra virgin olive oil
  • 6 ounces homemade soft cheese (page 145)
  • (If you don't make your own, you can use soft mizithra, ricotta or feta alone or combine them)
  • Pitted olives, Kalamata are perfect
  1. Grate tomatoes into a bowl and reserve juice. Mix in oregano and a pinch of salt with the tomatoes. Set aside.
  2. Run the rusks under water to lightly moisten the rusks. Plate the rusks and drizzle a generous amount of olive oil over each one.
  3. Spread the tomato mixture thickly over each rusk, and spoon on reserved juice. Top with the soft cheese.
  4. Drizzle with olive oil and sprinkle with additional oregano.
  5. Top each with an olive if desired and serve.
*You can find barley, wheat and rye rusks in Greek or Middle Eastern markets.
Recipe by Eleni Saltas at https://elenisaltas.com/2016/12/15/chapter-twenty-four-dakos-cretan-rusk/