Cretan rusk with tomato, oregano and cheese


  • One barley rusk
  • 1 fresh tomato, peeled and crushed
  • oregano for seasoning
  • Small piece of soft mitzithra cheese or feta cheese
  • olive oil


Soak the rusk in water. Some people avoid this step and let the rusk soak with the tomato juice, which is poured over it. Pour the crushed tomato with its juice over the rusk. If the juice is too much add as much as you like and waste the rest of the tomato. Pour some olive oil and as a topping add some grated mitzithra cheese or crumbled feta cheese. Season with oregano and serve.


Post a Comment