Crispy Cretan Feta Rusks (Printable)
Crunchy barley rusks topped with tangy feta, tomatoes, olives and herbs for a classic Cretan meze.
# What You'll Need:
→ Base
01 - 8 Cretan barley rusks (paximadia)
02 - ⅓ cup plus 1½ tablespoons extra virgin olive oil
→ Topping
03 - 7 oz feta cheese, crumbled
04 - 7 oz ripe tomatoes, finely diced
05 - 2 tablespoons fresh oregano, chopped
06 - 1 small red onion, thinly sliced
07 - 1 tablespoon capers (optional)
08 - 1 oz Kalamata olives, pitted and sliced
09 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
02 - Lightly brush each barley rusk with olive oil using a pastry brush. Arrange on the prepared baking tray and bake for 5-8 minutes until golden, crisp, and fragrant.
03 - While the rusks toast, combine the diced tomatoes, half of the oregano, and a 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 for 2-3 minutes.
05 - Spoon the tomato mixture evenly over each rusk. Layer generously with crumbled feta cheese on top.
06 - Scatter red onion slices, Kalamata olives, capers (if using), and the remaining oregano over each rusk.
07 - Finish with a light drizzle of extra virgin olive oil and an extra crack of black pepper. Serve immediately while the rusks are still crisp.
# Expert Advice:
01 -
- The contrast between the crunchy rusk and the juicy tomato topping is genuinely addictive and will disappear faster than you expect.
- It comes together in thirty minutes with zero cooking skill required, which makes it the perfect emergency appetizer when people show up unannounced.
02 -
- Do not assemble these more than ten minutes before serving or the rusks will go soft and you will lose the entire point of the dish.
- If you cannot find Cretan barley rusks, whole wheat crackers work but toast them a minute less because they burn faster than paximadia.
03 -
- Dice the tomatoes as uniformly as possible so every bite has the same balance of flavors and texture.
- Warm the olive oil slightly before brushing the rusks and it will soak in more evenly and give a richer golden color.