Cucumber Feta Toasts with Olive Oil

Cucumber Feta Toasts is a classic mediterranean combination that makes a wonderful appetizer or snack.

Need a quick appetizer that requires no cooking and tastes great? Well I found this recipe for Cucumber Feta Toasts in my little Martha Stewart Everyday Food magazine. I had to laugh when I saw it because it’s basically a twist on a Persian classic, Noon-o Panir-o Khiar (lavash with feta and cucumbers).

This version uses french baguette and adds olive oil and lemon juice to the mix. Martha toasted her bread. I didn’t toast mine. I prefer to chew on softer bread. A great tasting olive oil is a must for this because it really does enhance the flavor and compliment the cheese.

Well, I made French baguettes! And I’m proud of myself for that one! I didn’t use the recipe provided by our hostesses. Frankly, I didn’t have two days to prepare it and wait for it rise and on and on. And quite frankly, I’m not very successful with homemade bread (remember my pita experience?) But, I admit that my failure is mostly because I don’t have the patience for it. My three kids suck all of that up from me!

I did use my old bread machine to mix the dough. Forgot I had it until I visited my good friend, Karin, who whipped us up fresh bread using her machine. Afterward the dough was easily made for me (ha! ha!), I formed them into the right shapes, let it rise again and baked the bread. The bread machine certainly made my life easier to make the delicious baguettes. I’ll have to post the baguette recipe one of these days…

Cucumber-Feta Toasts

This classic combination of feta cheese, bread and cucumber is common in Middle-Eastern dishes. With the a twist of using French baguette, instead of lavash, and olive oil, you have a delicious and light appetizer or snack. Recipe adapted from Everyday Food, July-August 2010

Ingredients:

• 1 baguette
• 6 oz feta cheese
• 4 tsp extra virgin olive oil
• 2 tsp lemon juice
• 2 Persian cucumbers, thinly sliced, peeling is optional
• 2 TBS mint, fresh, cut thinly
• 1/4 tsp salt
• 1/8 tsp black pepper, ground

Directions:

1. Cut into 1/4-inch rounds:
• 1 baguette
2. In a small bowl mash together with a fork:
• 6 oz feta cheese
• 2 tsp extra virgin olive oil
• 1 tsp lemon juice
3. Spread feta mixture onto each baguette round.
4. Top with:
• 2 Persian cucumbers , thinly sliced, peeling is optional
5. Sprinkle evenly over the cucumber-topped baguette rounds:
• 2 tsp extra virgin olive oil
• 1 tsp lemon juice
• 2 TBS mint, fresh , cut thinly
• 1/4 tsp salt
• 1/8 tsp black pepper, ground

Notes:

Cooking Tips: You can also cut the bread in half lengthwise, brush with olive oil and toast for 5 minutes at 450ºF first. After adding the toppings, cut bread into pieces to serve.

Prep Time: 5 mins

Yield: Serves 8

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