Crispy Cretan Feta Rusks (Printable)
Crunchy barley rusks with feta, tomatoes, and olives for a classic Cretan meze.
# What You’ll Need:
→ Base
01 - 8 Cretan barley rusks (paximadia)
02 - 3.4 fl oz extra virgin olive oil
→ Topping
03 - 7 oz feta cheese, crumbled
04 - 7 oz ripe tomatoes, finely diced
05 - 2 tbsp fresh oregano, chopped
06 - 1 small red onion, thinly sliced
07 - 1 tbsp capers (optional)
08 - 1 oz Kalamata olives, pitted and sliced
09 - Freshly ground black pepper, to taste
# How To Make:
01 - Preheat oven to 350°F.
02 - Lightly brush each barley rusk with olive oil using a pastry brush. Arrange on a baking tray and bake for 5 to 8 minutes until golden, crisp, and fragrant.
03 - While the rusks toast, combine the finely diced tomatoes, half of the chopped oregano, and a generous pinch of freshly ground black pepper in a mixing bowl. Toss gently to combine.
04 - Remove the rusks from the oven and allow them to cool slightly on the tray, about 2 minutes.
05 - Spoon the tomato mixture evenly over each rusk. Crumble feta cheese generously on top of each portion.
06 - Arrange red onion slices, Kalamata olives, and capers over the feta. Scatter the remaining oregano on top.
07 - Drizzle with additional olive oil and finish with a final crack of black pepper. Serve immediately while the rusks are still crisp.
# Expert Advice:
01 -
- Its the kind of appetizer that makes guests stop talking mid sentence and look down at their plate with wide eyes.
- You get maximum Cretan flavor with almost zero cooking skill required, which feels like a wonderful trick.
02 -
- Do not skip the olive oil brushing step because dry rusks will draw all moisture from the tomato and leave the topping tasting parched.
- If your tomatoes are not very ripe, a tiny pinch of sugar in the tomato mix rescues the flavor beautifully.
03 -
- Crumble the feta with your fingers instead of cutting it, because the ragged edges catch the olive oil and oregano in a way that neat cubes never will.
- Assemble everything right before serving, as even five minutes of sitting turns a perfect rusk into something softer and less exciting.