Back
Rusks with tomato, cheese and olive oil (Ntakos)

Rusks with tomato, cheese and olive oil (Ntakos)

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


A traditional veggie dish from the island of Crete, perfect for a light dinner! The secret behind the perfect Ntakos is to use juicy, fresh, organic, on the vine tomatos as they are the key ingredient that brings this dish to life. Garnishing with extra virgin, good quality olive oil will give the perfect finishing touch to this traditional Cretan rusks with tomatoes and feta cheese dish.

Ingredients

  • 4 large round barley rusks
  • 3 large mature tomatoes (pilled and mashed)
  • 8 tbsps extra virgin olive oil
  • 150 g feta cheese (5.5 ounces)
  • 50g myzithra or ricotta cheese
  • 10-15 black olives
  • 1-2 tbsps capers
  • oregano
  • salt and freshly ground pepper

Instructions

  1. Moisten the rusks ( paximadia ), with 4 tbsps of water each, and drizzle with the olive oil.
  2. Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain.
  3. Crumble the feta cheese and myzithra (soft cheese) with a fork, or grate it with a grater.
  4. To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.

Recipe image gallery:

 
 

Leave a Facebook comment

5 Comments

  1. Pingback: The famous & healthy Cretan Dakos | EXERCISE IS LIFE

  2. Pingback: Rusks with tomatoes and feta cheese ‹ Panochori

  3. Pingback: Summer Holidays 2016, Part 1 | our english home

  4. Pingback: Diving Back Into My World | Contemporary Romance

  5. Pingback: Chania, a lovely city in Greece you should not miss | Crete Travels

Leave a Reply

 
 
 
 
This site uses cookies. Find out more about this site’s cookies.