Apologies right away for still posting summer recipes, but being here in Milos I can’t help myself. I simply must take advantage of all the terrific end of season produce. As you know one of my favourite things in the world is Dakos: so exquisitely delicious and good for you too!
Slicing the barley rusks in half is a hoot. I use my bread knife like a saw and feel all carpenterish. Ha! The rusks might fall apart but don’t worry, you can join the bits up before adding the next layer of deliciousness. Soften the rusks with some water and then a swirl of olive oil. Note of caution: don’t go nuts on the water.
Start with a tablespoon of water and let it soak in. Then add a bit more. I have had totally soggy dakos and unless you have a very weak gag reflex it is to be avoided. Add chopped or sieved tomatoes with their juice, a big glop of fresh soft goat cheese, kalamata olives, capers and a generous sprinkling of oregano. Swirl some more olive oil over all and dig in.
Dakos is incredibly easy to make here on the island with: local capers, barley rusks available in every bakery, and gorgeous fresh goat cheese and tomatoes from the lady down the road. Back in France, I like to do a mini version for parties. Not the same of course but good when the Herblay skies get gray and heavy. I use small rusks from the supermarket (not barley but not bad either), the best tomatoes I can find (in winter I use cherry tomatoes as they have more flavour), and kalamatas from the market. For the cheese, I find the soft French goat cheese quite strong in flavour so I mix it with a bit of brousse (fresh cheese with a more neutral taste from the south of France; it can be goat, sheep or a mixture sometimes including cow’s cheese). I confess to cheating and bringing back as many capers from Greece as our baggage allowance will permit. Also,next time you are in the Athens airport, look out for the little cloth bags of organic oregano-a terrific bargain at one euro each.
Two apologies in one post and this one is to Emily-sorry this isn’t gluten free. Do gluten free rusks exist? Let’s find out. Bye for now.
ps. Amani’s tabbouleh also in the photo.