The Cretans make these with Greek mizithra cheese, which is a whey cheese generally made from goat's or sheep's milk. I used a soft goat's cheese for the closest taste and texture, but you could use ricotta or crumbled feta instead.
- 1 pack of dakos rusks or Krisprolls
- 2 ripe beef tomatoes, quartered (or de-seeded vine tomatoes)
- 1 large clove of garlic
- ½ tsp Greek oregano
- 2 tbsp extra virgin olive oil
- 150g soft goat's cheese
- A handful of Greek olives
Briefly blitz together the tomatoes, garlic and oil in a blender for a few seconds (it should be slightly chunky like a salsa). Season to taste.
Spoon the mixture over the rusks/Krisprolls and top with crumbled goat's cheese and an olive. Sprinkle with dried oregano.
Refrigerate for up to 2 hours before serving.
Vegan option: Swap the cheese for a vegan Greek olive paste (check ingredients for anchovies).