While dakos are more traditionally made with feta cheese, this recipe calls for myzithra to go with the ouzo in the tomato mixture. This recipe is a favourite appetizer or meze that goes well with drinks and beverages.
Ingredients:
8 small barley rusks
1/4 cup of Ouzo
1 large ripe tomato
1/4 cup of olive oil Greek
Oregano
Sea salt
Freshly ground pepper
8 ounces of hard myzithra cheese, if hard myzithra is hard to come by use kefalograviera NOTE: Hard myzithra can be found in all good delicatessens in Australia
Method:
1. Peel the tomato and chop in food processor bowl
2. Add salt, pepper, olive oil, oregano, and a couple of drops of ouzo and blend
3. Let sit for 30 minutes
4. Run rusks briefly under running cold water to dampen, without letting them get soggy
5. Sprinkle rusks with remaining ouzo, spoon over tomato mixture and top with grated cheese. Drizzle with olive oil and serve.
