Traditionally in Greece paximádia are made by cutting slices from a loaf of fresh home-made bread and then baking them again in the oven till crunchy.
As you can see dako and paximádia are very similar, the difference being how they are cut before they are cooked.
Drizzle a little water on the rusks to soften, then pore plenty of Cretan olive oil over them. Grate fresh garden tomatoes directly onto the rusks and add onion rings.
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