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Two slices of whipped feta and olive toast topped with basil pesto, mixed seeds, and balsamic glaze
Avatar photoSavory Weekend

Mediterranean Whipped Feta and Olive Toast

Creamy whipped feta and olive spread blended with cashews, basil, and lemon, layered on crisp toast with pesto, seeds, and balsamic glaze. Ready in 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 toasts
Course: Appetizer, Breakfast, Lunch
Cuisine: Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 slices bread such as sourdough or seeded bread
  • 1 tbsp extra virgin olive oil for toasting
  • 3.5 oz pitted olives (100 g), black or Kalamata
  • 2 garlic cloves
  • 1/3 cup cashews (50 g), preferably unsalted
  • 7 oz feta cheese (200 g)
  • 1/2 oz fresh basil (15 g), about 1 small bunch
  • 1-2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil for blending
  • 1/4 tsp black pepper
  • 4 tsp basil pesto 1 tsp per toast
  • 4 tsp mixed seeds 1 tsp per toast, such as pumpkin, sunflower, or sesame
  • 1 tsp extra virgin olive oil for finishing
  • 1 tsp balsamic glaze for finishing

Method
 

  1. Drizzle the bread with 1 tablespoon of olive oil and toast in a skillet over medium heat until golden and crisp on both sides.
    Sourdough slices toasting in olive oil in a skillet until golden and crisp
  2. Add the olives, garlic, cashews, feta, basil, lemon juice, 1 tablespoon of olive oil, and black pepper to a blender or food processor.
    Feta, olives, cashews, basil, and lemon blended into a smooth whipped spread
  3. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust the lemon juice.
  4. Spread the whipped feta and olive mixture over the four slices of toast.
    Spreading whipped feta and olive mixture over a slice of toasted bread
  5. Add 1 teaspoon of basil pesto to each slice.
    Adding basil pesto on top of whipped feta and olive toast
  6. Sprinkle each toast with 1 teaspoon of mixed seeds, then finish with 1 teaspoon of olive oil and 1 teaspoon of balsamic glaze distributed across all four toasts.
    Whipped feta and olive toasts finished with mixed seeds, olive oil, and balsamic glaze
  7. Serve immediately.

Notes

Feta and olives are already salty, so taste the spread before adding any salt. The spread keeps in an airtight container in the refrigerator for up to 3 days; toast the bread and add the toppings just before serving. Freezing is not recommended. For a vegetarian version, use feta made with microbial or vegetable rennet and a vegetarian pesto.