Cretan rusk with tomato, oregano and cheese
Cretan rusk with tomato, oregano and cheese
Directions
- Soak the rusk in water. Some people avoid this step and let the rusk soak with the tomato juice, which is poured over it.
- Pour the crushed tomato with its juice over the rusk. If the juice is too much add as much as you like and waste the rest of the tomato.
- Pour some olive oil and as a topping add some grated mitzithra cheese or crumbled feta cheese.
- Season with oregano and serve.
Ingredients
- One barley rusk
- 1 fresh tomato, peeled and crushed
- Oregano for seasoning
- Small piece of soft mitzithra cheese or feta cheese
- Olive oil
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Serves/Yields: 1 piece
Time: 15 minutes
Difficulty: Easy
Season: All seasons
Greek: Kritikos Dakos
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(4.36 out of 5)
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