I decided to riff on a classic Cretan mezze, dakos. In its original form it's simply a barley rusk that's been rehydrated with water (or sometimes ouzo) topped with olive oil, grated tomato, fresh oregano, and feta or aged myzritha cheese. But this is a makeover challenge, so I got a little fancy and made my own cheese, a tomato confit, and barley flatbread:
The bread cooks in a skillet and the confit cooks at 300 degrees F, so it didn't heat things up too badly. I followed this recipe for the flatbread, only instead of powdered milk and water I used 2 cups of whey that I had left over from making the cheese. I loved how it turned out: nutty from toasted barley flour, soft and fluffy on the inside thanks to the yeast, and a lovely smell from the addition of dark sesame oil. It was even good the next day.
I used 2 pints of orange and red grape tomatoes from the farmers market, and dumped them in a single layer onto a parchment-paper lined cookie sheet. To this, I added 5 whole garlic cloves, several sprigs of fresh oregano, salt, pepper, a whisper of sugar, and enough olive oil to coat everything. 1 hour and 45 minutes later, after turing the tomatoes a couple of times, I had this:
I loved my dakos with just the tomato confit and cheese, but it was also fabulous with a bed of arugula, as pictured in the top photo.
Make sure to check out the mezze feast on Friday in Lazaro's wrap up - I guarantee you'll come away with some ideas for your weekend eating!