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Paximadia Bruschetta – Cretan Barley

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Ingredients

Adjust Servings:

	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

Nutritional information

272.3

Calories

246 g

Calories From Fat

27.4 g

Total Fat

3.8 g

Saturated Fat

0 mg

Cholesterol

9.7 mg

Sodium

7.3 g

Carbs

2.3 g

Dietary Fiber

4.8 g

Sugars

1.6 g

Protein

104g

Serving Size

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Paximadia Bruschetta – Cretan Barley

Name: Paximadia Bruschetta – Cretan Barley
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 1-2
Cuisine: Greek
Ingredients: : 1; : 2; : 1; : 1; : 1

Features:

Cuisine:

Greek

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.

24 min
Serves 1
Easy

Ingredients

Directions

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 , I prepared those payimadia (Dakos) on Crete with the best local products with fresh myzithra as this is a real local farmer recipe It’s the best for lunch especial in summer For this recipe the quality of the ingredients is essential In this way you will love it!I love the barley rusk crumbled under a mix Cretan salad with tomatoes, cucumbers, peppers, olives, onions and myzithra very much as well Thanks for posting this recipe!

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Steps

1 Done	Sprinkle the Rusk on Both Sides With Water from the Tap to Soften It a Bit.
2 Done	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.
3 Done	Serve Immediately.