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 Cretan Rusk

Photograph shown with the kind permission of the creator John Hios

Preparation Time: 5 min

 

Ingredients per person:

1 Cretan rusk

100 g Cretan Kefalograviera cheese

olive oil

oregano

red peppercorns

capers

olives for garnishing

 

Slightly moisten the rusk on both sides. Make sure not to soak it!

Arrange thinly sliced cheese on top, scatter with dried oregano and freshly milled red pepper. Decorate with capers and olives and drizzle on the olive oil.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

 
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