Cretan Dakos

This recipe for Cretan Dakos, or ‘krhtikos ntakos’, is ideal for those summer days where you just want something light and vegetable based. A little reminiscent of an Italian bruschetta, it is basically a crisp bread or rusk topped with veg - most traditionally, tomato - and feta, alongside something zingy and savoury, like red onion, capers or olives. It’s a perfect ‘store cupboard’ recipe, too, because you can keep the Dakos rusks in the cupboard for whenever you use them! Dakos is a traditional Greek meze, or appetiser, made with kritharokoula, or barley rusks. Rusks are a type of hard, twice-baked bread that originated on the island of Crete. They are made with barley flour, or a combination of barley flour and whole wheat flour, and often contain sourdough. Rusks keep for a long time, which is why they were the preferred bread in times when people did not have the opportunity to bake often. The key to making these rock-hard rusks into an enjoyable base for a gorgeous lunch is that you must soften them. DON’T skip that step, whatever you do! It’s a perfect lazy Summertime lunch.

Good

% Daily Values based on a 2,000 calorie diet