Cretan Ntakos (barley rusks with grated tomato and fresh goat’s cheese)



I absolutely love a good Ntakos. When the tomatoes are so ripe you can smell them being grated from a distance, that is when it’s time to have Ntakos. For us it was the snack to have after a long day on the beach sitting on the verandah with a cold beer and getting ready for the evening outing.

2 Cretan barley rusks

3-4 very ripe red tomatoes

1tbsp of preserved capers

1 small handful of good quality olives

1 small red onion

150g of Cretan Mizithra (traditional goat’s cheese) or fresh goat’s curd

Extra virgin olive oil

Sea salt



Grate the tomatoes using the coarse holes of a box grater and place in a bowl.

Finely dice the red onion.

To serve, place the rusks in a shallow bowl and pour the grated tomato on top. Arrange the goat’s cheese on top of the tomato and scatter the olives, capers, and onion all over. Pour a generous amount of olive oil over the top and sprinkle with some sea salt and oregano.

Enjoy with ice-cold beer, preferably outside.