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This dish became very popular during my stay at Milia Traditional Settlement, in the mountains of Crete. I can still here the waiter Zoran describing the dish in detail to me. Amusing as it was, he and the rest of the staff at Milia were extremely helpful to us all. This is perfect as an appetiser or as a meal in itself.






Skill level

Average: 5 (5 votes)


  • 8 rusks
  • 8 very ripe plum tomatoes, blanched and peeled
  • 2 shallots peeled and finely chopped
  • 1 garlic clove, peeled and smashed
  • 250 g soft feta
  • olive oil
  • pinch of rigani
  • sea salt and freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Blend the tomatoes, shallot and garlic until smooth.

Place the rusks on a plate and crumble the feta over the top. Spoon the tomato over the top of the feta, drizzle with olive oil, sprinkle with rigani, season and serve.