Dakos — Kretische Bruschetta mit Tomaten

Dakos — Cretan Bruschetta with Tomatoes

PREPARATION

15 min

COOKING TIME

0 min

PERSONS

4

Ingredients

  • 4 barley rusks (or 4 slices whole-grain bread, toasted)
  • 100 ml olive oil (Crete-Manufacture)
  • 2 tsp oregano (Crete-Manufacture)
  • 1 tsp sea salt (Crete-Manufacture)
  • 200 g feta
  • 4 ripe tomatoes
  • 12 Kalamata olives
  • 1 small red onion (in rings)
  • Capers (optional)

Memories

Dakos originated from the need to use up old bread. Today, it is a cult dish. The base is Paximadi, a twice-baked barley rusk, hard as stone.
The rusk is briefly dipped in water, just for a second, until it begins to soften but still retains its bite. Then, ripe tomatoes, roughly crushed so their juice soaks the rusk. Feta on top, olive oil, oregano. Done.

Directions

Step 1:
Hold the barley rusk slices briefly under cold water and arrange them on a plate. They should be slightly moistened but still have some bite.

Step 2:
Roughly grate or finely dice the tomatoes. Do not discard the juice – it soaks the rusks and carries the flavor.

Step 3:
Spread the tomato mixture evenly over the rusk slices.

Step 4:
Generously drizzle olive oil over it. Dakos needs more olive oil than you think. It connects the tomato and the rusk.

Step 5:
Crumble the feta coarsely and spread it over. Sprinkle with oregano and season with sea salt.

Step 6:
Serve immediately or let it sit for 5 minutes so that the rusk absorbs the tomato liquid.

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