Drizzle the rusk with the olive oil. Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain. Crumble the feta cheese with a fork, or grate it with a grater. To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Sprinkle with the oregano and drizzle with some extra olive oil.
Cut all the ingredients into small pieces. Drizzle the yoghurt or feta with the oil and sprinkle with salt, oregano and pepper. Break the rusk with your hand into large pieces and add to the mixture. Mix and enjoy!
We start with the base. Crush the rusks until they become powder. melt butter and pour over. Then layer in pan. Μix the cream cheese with the yoghurt and add the powdered sugar (the quantities are according to how sweet you want the cream to be). Add the cream on the top of the rusk and on the top as a final touch to the marmalade. Leave on the fridge for 2 hours and enjoy!
