PAXIMADIA "BRUSCHETTA" - CRETAN BARLEY RUSK MEZE
Adapted from Feasting and Fasting in Crete, Delicious Mediterranean Recipes, by Diana Farr Louis (Kedros, Athens, 2001). Reprinted in the Summer 2006 Greek Gourmet Traveler for Kerasma. A word about "Rusks" known in the Greek as "Paximadia": "Twice-baked breads have been around since Roman times, but in Crete they are both staple and luxury. Made of every conceivable type of flour from refined white to coarse wheat and barley, they accompany every meal, crumbled into salads or springing up in sauces. Smaller sweet rusks flavored with coriander, cloves, and mastic were such a delicacy they were served at weddings until recently. Studded with nuts or currants, seasoned with juices and spices, they are still served with coffee, herbal teas, or raki at any time of day."
Provided by ThatSouthernBelle
Categories Greek
Time 4m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the rusk on both sides with water from the tap to soften it a bit.
- Pour 1 tablespoon of the oil over it, then add the chopped tomato and the remaining oil, the cheese crumbled on top, the herbs, and some salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 272.3, Fat 27.4, SaturatedFat 3.8, Sodium 9.7, Carbohydrate 7.3, Fiber 2.3, Sugar 4.8, Protein 1.6
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Nnuunu
nnuunu@gmail.comThis recipe looks delicious!
Alex Bule
a-b92@gmail.comI can't wait to try this recipe!
shakil pitafi
shakil_pitafi43@yahoo.comThese paximadia are a great make-ahead snack.
Humdulhh Shafiq
h@aol.comI love the simplicity of this recipe.
Malik Usman Khokhar
malik_u59@hotmail.co.ukThese paximadia are the perfect addition to a cheese plate.
Tracey Gilbert
gilbertt34@gmail.comThis recipe is a great way to use up leftover bread.
Liberty Israel
liberty_israel81@gmail.comI followed the recipe exactly, but my paximadia didn't turn out as crispy as I would have liked.
Lilas Almhimad
a-l@hotmail.comThese paximadia were a bit too dry for my taste, but the toppings helped to balance it out.
Victor Diaz Favela
victor43@yahoo.comI'm not a big fan of barley, but these paximadia were surprisingly good. The texture was crispy and the flavor was mild.
Shakira Adediran
shakira39@aol.comThese paximadia were so easy to make and they turned out perfectly. I can't wait to try them with different toppings.
Kaviya Boy
kboy28@aol.comI love paximadia! They're the perfect snack or appetizer. This recipe is a great way to make them at home.
Innocent Yenah
y_innocent@yahoo.comThis recipe was a hit at my last party! The paximadia were crispy and flavorful, and the toppings were fresh and delicious. I will definitely be making this again.