Friday, August 31, 2007

Feta Tomato Toast

Time: under 10 minutes
Tools: knife, cutting board, hands


2 1 inch slices Italian bread (olive bread would probably be great too)
¼ cup feta cheese, dried by squeezing in paper towel and crumbled
1 ½ tbs extra virgin olive oil
1 med size tomato, chopped
Salt and pepper to taste
Optional tspn fresh lemon juice and dash oregano


  • Arrange the crumbled feta on top of the bread slices.

  • Drizzle the ½ tbs oil on top of the cheese.

  • Put slices in toaster or under broiler for 2-3 minutes, until cheese is slightly brown and bread is toasted.

  • Mix the chopped tomato with the remaining 1 tbs oil, salt, pepper and lemon juice and oregano if using.

  • Spoon the tomato mixture on top of the toasts.

  • Inhale.

Notes: You can use more or less feta and tomato to suite your tastes. I do the tomato separate because I like the feta warm and the tomato room temp, but you could just mix the cheese with the tomato mix and put it on the toasted or untoasted bread. If you like kalamata olives, they would be great chopped in there too. I like eating this with a salad on hot days when I don’t want to “cook.”

This recipe is also good for entertaining. Instead of using big slices of bread, you could use unsalted or low sodium crackers, or even little phyllo cups (sold frozen in grocery stores, just need to bake!), and top or fill with the cheese and tomato mix. I prefer the tomato mix room temperature, but again, experiment to see what you like best.

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Yeah, I won’t lie to you, this IS another GD food blog complete with recipes for high calorie food, reviews for restaurants of which I am in no way qualified to write, swearing, possibly some amusing kitchen accident stories, more swearing, and lots of purdy pictures.

DISCLAIMER: You will, under no circumstances, ever find a recipe on this site akin to 'Cheesy Hamburger Bacon Tuna Salad Surprise' ala this atrocity of the cooking world. Nor will you ever see the words “sammy,” “yum-o,” or “crushed Doritos.” However, you may well find the words “fuck,” “shit,” “stiff peaks,” etc. If this is bothering/scaring you already, I would suggest you proceed elsewhere as I already don’t like you and don’t want you fucking up my recipes.

Ok, let’s proceed to the ubiquitous Blog Statement You Really Don’t Care About: The main focus of this blog is to help people be more creative with their food. I'm a recent college grad writing for recent college grads, or anyone else in a ramen 3 times a week food slump. I’m also writing this to help out people who may not have much experience or confidence in the kitchen. Don’t think of yourself as a “bad cook” or an “idiot who can’t boil water,” you just haven’t learned yet, you’re like an untapped keg just bursting with potential!

Through these recipes, I want to help people understand that it's ok if you don't follow a recipe exactly, it's fun to experiment with new flavors and combinations. I created most of these recipes to make for myself in my post-college years since I live alone. So rest assured they have all been consumed by yours truly, The Guy, and some guinea pigs at the office and are totally safe for human consumption.**

**Not responsible for any deaths/puking sessions resulting from any recipe on this site.