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
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.