Ingrdients:

• 1 Barley Rusk

• 1 Tomato sliced

• 4 Anchovy fillets

• 1 Green Onion sliced

• Ground Corriander

• Freshly Ground Black Pepper

• Salt

• Mizithra (This is a Greek unpastuerized white cheese) 

• Capers

• Olive oil

• Balsamic Vinegar Glaze

 

Method:

1. Slice the barley rusk in half. This may not be necessary as most Greek barley rusks are sold sliced.

2. Wet it lighlty and add the tomato and green onion.

3. Add the anchovy, two fillets to each ntakos.

4. Sprinkle with corriander, salt and pepper.

5. Breaking the Mizithra by hand, spinkle it over the ntakos.

6. Add the capers.

7. Glaze with the balsamic vinegar glaze.