PAXIMADIA "BRUSCHETTA" - CRETAN BARLEY RUSK MEZE
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
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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Hd Abir
[email protected]I've made this dish several times and it always turns out great. It's a keeper!
Dipen Thakuri
[email protected]This is a great recipe for a healthy and delicious meal.
Edith Anyakee
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Maher Aliye
[email protected]This is a really versatile dish. You can add different vegetables or herbs to suit your taste.
Terri Phoenix
[email protected]I love the combination of flavors in this dish. The sweetness of the tomatoes and the bitterness of the barley work really well together.
Jameshea Beamon
[email protected]This is a great recipe for a light and healthy lunch.
Monjia sai
[email protected]I'm not a big fan of barley, but I really enjoyed this dish. The barley was cooked perfectly and the flavors were very well-balanced.
Ontor Miya
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Syed Ramim
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but the flavors are amazing.
Gourav Mahaldar
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Lizybae Babygirl
[email protected]I've made this dish several times and it always turns out great. It's a keeper!
Aniah David
[email protected]This is a great recipe for a healthy and delicious meal.
David Vimuktanon
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Shanagay Burrell Peters
[email protected]This is a really versatile dish. You can add different vegetables or herbs to suit your taste.
Pawan Hiru
[email protected]I love the combination of flavors in this dish. The sweetness of the tomatoes and the bitterness of the barley work really well together.
Luis Jimenez
[email protected]This dish is a great way to use up leftover barley. It's also a great option for a quick and easy lunch or dinner.
Samuel Promise
[email protected]I'm not usually a big fan of barley, but this dish changed my mind. The barley was cooked perfectly and the flavors were so well-balanced.
Kerensa Jett
[email protected]This is one of my favorite recipes. It's so easy to make and always turns out perfectly.
shyanne warren
[email protected]I made this dish last night and it was a hit! The flavors were amazing and the texture was perfect. I will definitely be making this again.