Traditional Cretan Ntakos / Dakos recipe (Rusks with tomatoes and feta cheese)

Method4 steps · about 15 min

1. 1

   Step 1: Arrange the 4 barley rusks on plates. Moisten each with 4 tbsp water, using the same 16 tbsp water for the full batch. Drizzle each with some of the measured 8 tbsp extra virgin olive oil; reserve the rest of that same oil for finishing.

   Uses 4 large round barley rusks · 16 tbsp water for the four rusks: 4 tbsp per rusk · Some of the same 8 tbsp olive oil; reserve the remainder

2. 2

   Step 2: Peel and grate the 3 ripe tomatoes into a colander. Leave them to drain for 5 minutes, then keep the drained grated tomato for topping the rusks.

   Uses 3 large ripe tomatoes, peeled and grated

3. 3

   Step 3: Crumble the 150 g feta and the 50 g chosen myzithra or ricotta with a fork, or grate them. Keep the two prepared cheeses together for topping.

   Uses 150 g feta cheese, crumbled · 50 g myzithra or ricotta cheese; choose one and crumble

4. 4

   Step 4: Spread all the drained grated tomatoes over the same 4 moistened rusks, then add all the prepared crumbled cheeses. Divide the 10–15 black olives and 1–2 tbsp capers among the four dakos. Sprinkle with oregano and season to taste with salt and freshly ground pepper. Finish with the remaining olive oil from the same measured 8 tbsp supply and serve.

   Uses Four moistened barley rusks with their first oil drizzle · Drained grated tomatoes · Crumbled feta and chosen myzithra or ricotta · 10–15 black olives · 1–2 tbsp capers · Oregano to taste · Salt to taste · Freshly ground pepper to taste