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.
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.