Snacks / 18 min
Cucumber feta crisp toasts
Golden whole-grain toasts topped with whipped feta, cucumber, dill and lemon.
- Prep
- 10 min
- Total
- 18 min
- Serves
- 6 toasts
These crisp little toasts are cool and creamy on top, with enough lemon and dill to keep the feta lively. They make a useful afternoon snack or an easy start to a meal.
Ingredients
- 6 thin slices whole-grain baguette
- 1 teaspoon olive oil
- ½ cup crumbled feta
- 2 tablespoons plain yogurt
- 1 teaspoon lemon juice
- ½ English cucumber, thinly sliced
- 1 tablespoon chopped dill
- ⅛ teaspoon black pepper
Method
- 1. Heat the oven to 400°F. Brush bread with oil and toast for 6 to 8 minutes until crisp.
- 2. Mash feta, yogurt, lemon juice and pepper until mostly smooth.
- 3. Spread feta mixture over warm toasts.
- 4. Top with cucumber and dill, then serve immediately.
Estimated nutrition
- calories
- 95 calories
- fat
- 4 g fat
- carbohydrate
- 11 g carbohydrates
- protein
- 4 g protein
- fiber
- 2 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use ricotta instead of feta for a milder spread.
- Mint can replace dill.
- Crackers can replace toasted bread.
Good to know
A quick pat with a clean towel removes excess cucumber moisture without losing its snap.
Questions, answered.
How do I keep the toasts crisp?
Pat cucumber slices dry and add them just before serving rather than letting them sit on the bread.
Can I make the feta spread ahead?
Yes. Refrigerate it for up to three days and bring it close to room temperature before spreading.