Crispy Cretan Feta Rusks (Printable)

Crunchy barley rusks with crumbled feta, tomatoes and oregano drizzled with Cretan olive oil.

# What You'll Need:

→ Rusks

01 - 8 large Cretan barley rusks (dakos) or hearty whole grain rusks

→ Toppings

02 - 7 oz feta cheese, crumbled
03 - 3 medium ripe tomatoes, finely diced
04 - 1 small red onion, finely chopped
05 - 4 tbsp extra virgin olive oil
06 - 1 tsp dried oregano
07 - Freshly ground black pepper, to taste
08 - Sea salt, to taste
09 - A few Kalamata olives, pitted and sliced (optional)
10 - Fresh basil or parsley leaves, for garnish (optional)

# How-To Steps:

01 - Preheat the oven to 350°F.
02 - Arrange the barley rusks on a baking tray and lightly sprinkle each with water to gently soften them.
03 - Bake for 7 to 10 minutes until crisp and lightly toasted throughout.
04 - Remove from the oven and, while still warm, drizzle 1 tablespoon of olive oil over each rusk.
05 - Layer each rusk evenly with diced tomatoes and a sprinkle of chopped red onion.
06 - Crumble feta cheese generously over the tomato layer on each rusk.
07 - Sprinkle with dried oregano and freshly ground black pepper. Add a touch of sea salt if desired.
08 - Drizzle any remaining olive oil on top. Garnish with Kalamata olives and fresh herbs if using. Serve immediately for the best texture.

# Expert Advice:

01 -
  • The contrast between the rock hard rusk turning soft where the tomato juice meets it and staying crunchy underneath is something you will crave once you experience it.
  • It comes together in minutes with pantry staples yet feels like something you would order at a seaside restaurant.
02 -
  • Do not skip the light sprinkle of water on the rusks because skipping it means the rusk stays impossibly hard and the toppings slide right off without soaking in.
  • The quality of your olive oil is not optional here because with so few ingredients each one is exposed and a flat bland oil will make the whole dish taste flat and bland.
03 -
  • Always taste your feta before seasoning because some batches are saltier than others and you cannot undo too much salt once it is on the rusk.
  • Rubbing the dried oregano between your palms directly over the plate releases oils you never get from just shaking it out of the jar.

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