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
[email protected]This recipe looks delicious!
Alex Bule
[email protected]I can't wait to try this recipe!
shakil pitafi
[email protected]These paximadia are a great make-ahead snack.
Humdulhh Shafiq
[email protected]I love the simplicity of this recipe.
Malik Usman Khokhar
[email protected]These paximadia are the perfect addition to a cheese plate.
Tracey Gilbert
[email protected]This recipe is a great way to use up leftover bread.
Liberty Israel
[email protected]I followed the recipe exactly, but my paximadia didn't turn out as crispy as I would have liked.
Lilas Almhimad
[email protected]These paximadia were a bit too dry for my taste, but the toppings helped to balance it out.
Victor Diaz Favela
[email protected]I'm not a big fan of barley, but these paximadia were surprisingly good. The texture was crispy and the flavor was mild.
Shakira Adediran
[email protected]These paximadia were so easy to make and they turned out perfectly. I can't wait to try them with different toppings.
Kaviya Boy
[email protected]I love paximadia! They're the perfect snack or appetizer. This recipe is a great way to make them at home.
Innocent Yenah
[email protected]This 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.