In Greek: ντάκος με ούζο, pronounced DAH-kohs meh OO-zo
Barley rusks (dakos) are a specialty on the island of Crete and are served in a variety of ways. This recipe is a favorite appetizer or meze that goes well with drinks and beverages, and is a favorite with beer. While dakos are more traditionally made with feta cheese, this recipe calls for myzithra to go with the ouzo in the tomato mixture.
Ingredients:
- 8 small barley rusks
- 1/4 cup of Ouzo
- 1 large ripe tomato
- 1/4 cup of olive oil
- Greek oregano
- sea salt
- freshly ground pepper
- 8 ounces of hard myzithra cheese, grated (xynomyzithra)
Preparation:
Peel the tomato and chop in food processor bowl. Add salt, pepper, olive oil, oregano, and a couple of drops of ouzo and blend. Let sit for 30 minutes.
Run rusks briefly under running cold water to dampen, without letting them get soggy.
Sprinkle rusks with remaining ouzo, spoon over tomato mixture and top with grated cheese. Drizzle with olive oil and serve.