two barley rusks, you can keep them whole or break them into smaller pieces- One tomato, grated (traditionally skin off, but I keep it on)
- a healthy dollop ~2 Tbsp of mizritha cheese (sub for feta, feta and cottage cheese, or ricotta)
- a few Kalamatas or capers
- 1 tbsp olive oil
- s+p
- optional garnish of some lovely sprigs of mint, basil, sliced spring onions.
Place the rusks on a plate or bowl, grate your tomato on top, crumble your cheese on top. The recipe should include myzritha cheese (great feta-like flavor but a bit softer) but since that may be hard to find you could substitute it for feta or a feta/cottage cheese mixture, ricotta, or if you have ever seen the eastern european ‘white cheese” in your international supermarket, that would work great as well. Throw some olives on there, drizzle with olive oil and finish with s+p.