4 round cretan burley rusks about 4 inches in diameter (8-10 cm)
4 medium tomatoes grated
3-4 ounces mizythra cheese
1/3 cup of olive oil
Black olives for decoration
Preparation method :
Grate the tomatoes and drain all the liquids.Pass the rusk under running water (very quickly) and place on a plate. Cretan rusks are very hard but you do not want to soften them too much, you do not want a soggy dakos.
It should still be crunchy but easily breakable.Add about 1 tablespoon of olive oil and let it absorb. (Please note that here in Greece we often add much more olive oil, but this amount works fine).
Spoon the tomato on top, covering the whole rusk and then add the myzithra cheese.Drizzle with another teaspoon of Cretan olive oil and sprinkle with oregano. Top with a Cretan olive.