Ingredients
3/4 - 1 cup feta cheese, crumbled
1 teaspoon oregano
1 tablespoon capers
1-2 tablespoons chopped Kalamata olives
1/2 cup ripe tomatoes, chopped
3 tablespoons olive oil
Cretan barley rusks, also know as I>paximadiaI>
Preparation
Combine first six ingredients in a bowl and place in refrigerator for at least an hour or overnight. Sprinkle rusks with a few drops of water to moisten slightly. Top each rusk with the prepared cheese and tomato mixture. Set aside for 10 minutes, and then serve with a chilled glass of white wine. Elena Pappas elena_20@otenet.gr
