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Feta Pesto Toast with Tomatoes
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Mediterranean Whipped Feta Pesto Toast with Tomatoes

Creamy whipped feta blended with Greek yogurt, spread over crispy toast and topped with cherry tomatoes, basil pesto, and balsamic glaze. Ready in 15 minutes with 17g protein per serving.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Brunch, Lunch
Cuisine: Mediterranean
Calories: 380
Ingredients Method

Ingredients
  

  • 2 slices rustic or high-protein seeded bread 1 oz (30 g) each
  • 3.5 oz Greek feta cheese (100 g), about ⅔ cup crumbled
  • 1/4 cup full-fat Greek yogurt (60 g)
  • 2 tbsp basil pesto (30 g), store-bought or homemade
  • 3.5 oz cherry tomatoes (100 g), about 8–10, quartered
  • 1 tsp mixed seeds pumpkin, sunflower, flax
  • 1 tsp sesame seeds
  • 2 tsp extra virgin olive oil 1 tsp for toasting, 1 tsp to finish
  • 1 tsp balsamic glaze
  • 1 clove garlic optional, blended with the feta

Method
 

  1. Toast the bread Lightly drizzle the bread with 1 teaspoon of the olive oil and toast until golden and crisp.
    Toast the bread
  2. Make the whipped feta Add feta and Greek yogurt to a blender or food processor. Blend until smooth and creamy. Add a garlic clove if desired.
    Make the whipped feta
  3. Build the toast Spread the whipped feta generously over each slice of toasted bread.
    Build the toast
  4. Add the tomatoes Quarter the cherry tomatoes and arrange them over the whipped feta.
    Add cherry tomatoes
  5. Add the pesto Spoon 3–4 small dollops of pesto over each toast.
    Pesto
  6. Finish with toppings Sprinkle with the mixed seeds and sesame seeds. Drizzle with the remaining 1 teaspoon of olive oil and finish with thick balsamic glaze.
    Add mixed seeds and sesame seeds
  7. Serve immediately while the toast is still crisp.
    Mediterranean Whipped Feta Pesto Toast with Tomatoes