Greek bruschetta

Owner of Fodrak’s Jim Lappas presents
Special recipes from your favorite restaurant in Libertyville (IL)

In Greek: ντάκος, pronounced DAH-kohss

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 and no cooking.

What You’ll Need

• 1/2 of a large round barley rusk (about 5 inches diameter)
• 1 large tomato (or 2 small ripe tomatoes, coarsely grated, discard skin)
• 2 to 3 heaping tablespoons  of feta cheese (or aged myzithra, crumbled or grated)​
• 2 to 3 teaspoons ​olive oil (extra virgin)
• Black pepper to taste
• Pinch oregano (Greek ​rigani)

How to Make It

Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. 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.

Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.

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