This Cretan take on bruschetta is so popular there, it is even commemorated on postcards. Dakos are messy but healthfully delicious, so give each one its own plate. Fresh mizithra cheese is the traditional choice, but it’s hard to find here. You can substitute a goat’s milk ricotta. Avoid standard cow’s milk ricotta; it’s too bland. A soft feta would also work, but is saltier and tangier than the cheese normally used. Rusks made from rustic barley bread are sold in Greek grocery stores; they are very hard. Cretans use even more olive oil; you can, too.
2 barley rusks
1 very ripe tomato, cored, halved lengthwise
Sea salt to taste
2 oz (60 g) fresh mizithra or goat’s milk ricotta
Dried oregano to taste
2 tbsp (30 mL) extra virgin olive oil
4 to 6 black or green olives
Dip each rusk quickly in bowl of cold water, shake and set on serving plate.
Using large holes of box grater, grate a tomato half over each rusk, discarding skin left at end. Sprinkle salt over tomatoes. Crumble cheese evenly over top. Sprinkle oregano over cheese. Drizzle oil over each serving. Place olives on top. Let sit 5 minutes to allow rusks to absorb some tomato juices.
Makes 2 servings.
Credit: Susan Sampson
Tested in Imperial