My mother-in-law introduced me to Feta cheese, and also, to the Feta Toast. Her version is just the cheese; mine has additional toppings in the form of vegetables. Sourdough toast is best, but I’ve also used wheat bread; and in a pinch, a hamburger bun (see photo)! This particular iteration has raw asparagus (sautéed works beautifully as well!), scallions (aka green onions), and cherry tomatoes. So totally yummy.
Sourdough bread slice (or other bread), toasted
Extra-Virgin olive oil
Any assortment of vegetables (optional)
I recommend using a fork.
- Mix some amount of crumbled feta cheese with olive oil. Use enough olive oil that the feta mixture has slight or more yellow color to it. You’ll have to play with the ratio to discover your preference.
- Mix in black pepper. Again, to your preference. Sometimes I like it lightly peppered; sometimes I like it a lot peppered. We’ll call this a woman’s prerogative.
- Use the fork to spread a generous amount of this mixture on to your toast. Too thick and it’ll be like peanut butter on the roof of your mouth, but don’t be stingy.
- Eat as is or add vegetables! Sliced tomatoes, avocado, or my favorite, a handful of raw spinach or mixed greens with an additional drizzle of extra virgin olive oil and a sprinkle of sea salt.
- I have found that orange juice with a water back is a terrific accompaniment. I don’t know if it’s the fat or the salt, but the citrus cuts through something. The water? I just like to start my day with a chug of eight ounces of clarity.
This is quick & easy and such a satisfying way to begin the sixteen hours that is my waking day! Let me know if you try it and what you think. Additionally, the toast in the photo was made and eaten by one of my 8-year-olds. Gotta’ give credit where credit is due.