Well for breakfast I just made Toast with mushrooms and melted on top was different! Going to try again tomorrow but with those tiny Swiss and Button moshys :P Got a feeling they will taste better than the standered pre cut ones I bought.
The world's an oppressive place to live through -yet with a little pride it's worth it
Cretan Dakos (traditional Greek summer appetizer or lunch):
How to prepare it
Take Cretan barley rusks
and put them under a running faucet for a minute. Set them aside to soak.
Chop a couple of tomatoes into small cubes and combine them with extra virgin olive oil, salt (if you use feta cheese don't add salt), slashed fresh oregano (I like mine dried), slashed fresh basil and coriander leaves, ground pepper.
Take a medium chunk of feta cheese (or ricotta, mascarpone or any other cheese you like) and crumble it. If you like, add rings of chili pepper or bell pepper or onion.
Sprinkle the wet rusks with pepper, oregano, drizzle with olive oil and spread the chopped tomato ontop of the rusks. Add olives on the cheese.
Wash it down with cold beer. If you follow the recipe by the book, wash it down with ouzo or tsipouro