“Tweaked” version of Dakos
Ingredients
4 barley rusks
2 medium-sized tomatoes, grated
2 tablespoons roughly chopped walnuts
5 tablespoons katiki (or xynomyzithra) cheese
6 tablespoons feta cheese, crumbled by hand
20-30 cherry tomatoes cut in half
14 tablespoons Salvation olive oil
1 tablespoon capers from a jar
1 teaspoon dried oregano or thyme
1 teaspoon honey
2 teaspoons brown sugar
2 tablespoons balsamic vinegar
Fine-grained salt
Pepper
Instructions
Wet the rusks for a short time in a shallow dish, putting the grated tomato, walnuts, olive oil (8 tablespoons), fine salt and freshly-ground pepper on top of them. Put these ingredients through a food processor, having added a little salt and two tablespoons of olive oil. Mix the katiki (or xynomizithra) together with the feta cheese in a bowl. Brush a 23cm forming ring, or many individual rings, with olive oil and place on a dish, or individual plates accordingly. Form a 2cm base with the rusk mixture (like that for cheesecake) inside the ring, or rings, pressing down lightly so that it stays in place. Cover with the cheese mixture and place the ring or rings in the fridge for at least half an hour. As you are waiting, put 2 tablespoons of olive oil into a non-stick frying pan. When the oil reaches medium temperature turn up the heat and add the cherry tomatoes, honey, teaspoon of brown sugar, vinegar, salt and freshly-ground pepper. Stir the mixture with a suitable spoon for 3-4 minutes, keeping the temperature high, until it caramelises. Take it off the heat and allow to cool. Remove the contents from the ring, or rings, and pour over the mixture from the frying pan. Sprinkle with oregano or thyme and the capers, rinsed of their brine, and drizzle with a little olive oil. Preparation can end here. For additional decoration put the rest of the olive oil, together with the rest of the brown sugar in a frying pan and heat a bunch of cherry tomatoes for 2-3 minutes until they lightly glaze, turning them on all sides, and use for decoration.