Ntakos with Kalamata Olives & Wild Caper

Ingredients:

• 4 barley rusks
• 2 medium chopped  tomatoes
• 1/2 cup Kalamata sliced olives by Fos
• 2 slices of feta cheese (crumbled)
• 1 Tbsp. wild Santorini caper by Fos
• 2 Tbsp. extra virgin olive oil by Fos 1704
• wild oregano by Fos

Preparation instructions:

1. Soak the rusks in water and place them on a plate.
2. Add the chopped tomatoes on the rusks, sprinkle them in order with crumbled feta cheese, wild caper, Kalamata sliced olives, and wild oregano.
3. Finish by drizzling over them extra virgin olive oil.