Paximadia, or rusks as they are commonly known, can be found all over Greece in various forms and sizes and in Crete they are particularly famed for their barley dakos, as the Cretans call them.
The rusks should be slightly dampened before any topping is put on them, as they are very hard. Hold the rusk under the tap for a few seconds and shake off excess water, place on a plate.
You can drizzle the rusk with good olive oil and a pinch of sea salt, ground pepper and oregano for a meal on its own. Add basil and fetta to jazz it up a notch. Use as the base of a salad by soaking in olive oil and covering it in your favourite salad options. The topping ideas you use on paximadia are endless – let your culinary imagination run wild when creating this dish.
Here is a different version to the simple paximadi that you can use to impress your friends with a summer healthy lunch.
Ouzo flavoured paximadia
2- 3 paximadia, 2 tablespoons ouzo 2 large tomatoes, 1/2 cup olive oil, 1 teaspoon Greek oregano, 1/2 teaspoon black pepper, salt if needed, 250 grams ricotta (alternatively, half ricotta and half fetta) and a few pitted olives.
Method:
1. Lightly wet the paximadia, either with water or oil, to allow them to soak up some juice and soften the rusk.
2. Combine all ingredients in a large mixing bowl.
3. Place paximadia on place, and top with mixture. Garnish with parsley or dill and serve.
