Slightly sprinkle the rusks with water.Pour a tbsp.
CRITIDA EXTRA VIRGIN OLIVE OIL SEASONED WITH OREGANO on each daco, or more if you like. Grate the tomatoes and spread them over each daco.
Add salt, fresh mizithra and the Dacos is ready.
4 barley rusks (they are round)
4 ripe tomatoes
1/4 kilo fresh mizithra
salt if you want
1 tbsp CRITIDA EXTRA VIRGIN OLIVE OIL SEASONED WITH OREGANO