Dakos from the Island of Crete(Greece) |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
A traditional meze or light meal on the island of Crete, dakos (also called koukouvayia ) is often called Greek bruschetta, and is easy to make with few ingredients. The original recipe calls for barley rusk, which is a really dry bread and is sprayed with water to moisten it. This recipe can be updated to use whatever rustic type bread you have on hand. Ingredients:
1/2 of a large round of crusty country bread, cut in thick 1-inch slices (such as barley, artisan, whole grain, etc.) |
1 large ripe tomato, coarsely grated (or 2 small-discard skin) |
2 -3 tablespoons feta cheese, crumbled (or aged myzithra) |
extra virgin olive oil |
fresh ground pepper |
greek oregano (rigani) |
Directions:
1. Place the bread slices under the broiler and broil a few minutes on each side to toast golden brown.
2. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off.
3. Spread the grated tomato on the bread and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
4. Yield: 2-4 as a meze or appetizer.
|
|