I know it’s been a while since my last post, but the past month has been quite hectic and although I cooked a lot and had the desire to blog about it, unfortunately it remained only a wishful thought. Anyway, I am back and I hope I will be blogging more often. I am saying I hope because summer is here and to be honest with you the sea is more tempting than the computer. This particular dish comes from Crete. Crete is a beautiful greek island in the northern part of the country. The beaches are breathtaking and cretan diet is considered to be one of the healthiest in the world. This summer we are going to go to Crete and for this reason I have decided to give this recipe. The original one calls for fresh tomatoes and a cheese that is cretan and is called xinomitzithra. I do not like the taste of raw tomato so I changed it and put sun-dried tomatoes, also, since I did not have xinomitzithra, I substituted it with feta. This is a great appetizer and a very healthy one.

10 Cretan rusks made of whole weet flour

1/2 kilo feta

10 sun-dried tomatoes(I made my own by placing them cut in quarters in an oiled pan on a preheated oven at 100 degrees celcius for 10 hours)

olive oil

dried oregano

a bowl of water

We fill a bowl with water. We take the rusks and because they are very hard we baptize them in the water for a second or two. Take them out and sprinkle some olive oil. Cut the feta cheese in quarters so as to fit the rusks. Place the cheese on the rusks and above it put one sun-dried tomato. On top sprinkle again some olive oil and dried oregano. It is a very simple and quick appetizer and the flavors are unique. If you do not have or do not want to make sun-dried tomatoes you can use fresh cut in small chunks.