Submerge the rusks 1/3 to 1/2 way in water for 30 seconds or so to soften one side of them. With the soft side facing upwards, spoon over the tomatoes and garlic mixture. Crumble feta over the top. Sp...
What you will need
4 barley (or rye) rusks
4 large tomatoes, deseeded and finely chopped
2 - 4 cloves of garlic, minced (optional)
a few sprigs of fresh oregano, finely diced
handful of olives
salt and pepper to taste(Nutritional facts 295 calories, 5.36 g fat, 59.51 g carbohydrates, 12.55 g protein, 14 mg cholesterol, 947 mg sodium)