Greek Style Bruschetta

If you love Italian bruschetta, you will absolutely love this Greek Style Bruschetta recipe as I feel like this is the Greek version of that, and equally as delicious. This is the best appetizer or light lunch in the world. My mom has been making me this recipe ever since I can remember and it’s my favourite Greek dish. As many of you know we lived in Crete for many years so a lot of the recipes I know are directly influenced from the island. This Cretan dish is called “Dakos” or “Ntakos”, also known as koukouvagia or in eastern Crete—kouloukopsomo. It is a Cretan meze consisting of a slice of soaked dried bread or rusk topped with tomatoes and crumbled feta or mizithra cheese, and flavored with herbs such as dried oregano. Olives and pepper can also be added. If you don’t know what rusk is, it’s double baked bread similar to melba toast. In Italy it’s called “Frese or Friselle” in Greece it’s called “Paximadi” in Bulgaria it’s called “Suxar”, in Turkish “Peksimet” and English I have been told it’s called “Rusks” or “Melba Toast” in America. Also please don’t confuse cake rusks with regular rusks as cake rusks are sweet and not ideal for this recipe. You can use any double baked bread alternative as they carry it in every grocery store. Trust me and make this and let me know in the comments what you call this dish and what you call Rusks in your language.

Greek style bruschetta by the modern nonna greek style bruschetta,dinner,lunch,recipes

Greek Style Bruschetta

If you love Italian bruschetta, you will absolutely love this recipe as I feel like this is the Greek version of that, and equally as delicious. This is the best appetizer or light lunch in the world. My mom has been making me this recipe ever since I can remember and it’s my favourite Greek dish.
Prep Time 5 mins
Servings 1

Ingredients
  

  • 2 rusks or any double baked bread alternative
  • 2 grated tomatoes
  • pinch of salt to taste
  • dry oregano to taste
  • 2-3 teaspoons of good quality olive oil
  • crumbled or cubed feta or Greek mizithra cheese

Instructions
 

  • Wash and dry the tomato. Cut a little bit off the end of the tomato and grate it on a hand held grater over a bowl. I like to grate mine on the biggest side as it’s easiest.
  • Grate the tomatoes and discard the tomato skin. To the tomatoes, add the salt, dry oregano, and olive oil.
  • Give it a stir and scoop it on top of the rusks or any double baked bread alternative you like.
  • Crumble some feta on top, wait a few minutes for the rusk to soften from the tomatoes and enjoy.

Notes

If you don’t want to use Rusks you are more than welcome to toast your own baguette slices on a grill pan just like you would for bruschetta and use that instead.
Just like bruschetta, this dish should be served right away. To make it ahead, you can store the grated tomatoes in the fridge for a few hours so you have it ready to assemble when ready.
Some people like adding a little bit of water on the rusks to soften them but I personally don’t like to as my tomato mixture does that for me regardless.

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