Paximadia Bruschetta Cretan Barley Rusk Meze Recipes

PAXIMADIA "BRUSCHETTA" - CRETAN BARLEY RUSK MEZE

Paximadia

Adapted from Feasting and Fasting in Crete, Delicious Mediterranean Recipes, by Diana Farr Louis (Kedros, Athens, 2001). Reprinted in the Summer 2006 Greek Gourmet Traveler for Kerasma. A word about "Rusks" known in the Greek as "Paximadia": "Twice-baked breads have been around since Roman times, but in Crete they are both staple and luxury. Made of every conceivable type of flour from refined white to coarse wheat and barley, they accompany every meal, crumbled into salads or springing up in sauces. Smaller sweet rusks flavored with coriander, cloves, and mastic were such a delicacy they were served at weddings until recently. Studded with nuts or currants, seasoned with juices and spices, they are still served with coffee, herbal teas, or raki at any time of day."

Provided by ThatSouthernBelle

Categories Greek

Time 4m

Yield 1-2 serving(s)

Number Of Ingredients 6

Ingredients

water
1 large barley rusks or 1 large whole wheat rusk
2 tablespoons greek extra virgin olive oil
1 large tomatoes, chopped (or 2 smaller ones)
1 tablespoon mizithra cheese or 1 tablespoon feta
1 teaspoon oregano or 1 teaspoon marjoram

Steps:

Sprinkle the rusk on both sides with water from the tap to soften it a bit.
Pour 1 tablespoon of the oil over it, then add the chopped tomato and the remaining oil, the cheese crumbled on top, the herbs, and some salt and pepper.
Serve immediately.

Nutrition Facts : Calories 272.3, Fat 27.4, SaturatedFat 3.8, Sodium 9.7, Carbohydrate 7.3, Fiber 2.3, Sugar 4.8, Protein 1.6

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