Toast topped with locally grown fruits and nuts make a delicious summer breakfast. Make a quick whipped feta spread with yogurt, slice some figs, crush pistachios, and drizzle honey for a simple, but decadent meal. Try making this toast with stone fruit and pecans, or make it savory by using tomatoes drizzled with balsamic vinegar or olive oil.
Makes 4 pieces of toast.
Ingredients
- 4 oz feta
- 3 tbsp yogurt of choice
- 1/2 tsp olive oil
- 4 slices of locally baked bread
- 4 figs (sliced)
- 2 tbsp pistachios (shelled and crushed)
- Honey to taste
- Let your feta come to temperature. Add the feta, yogurt, and olive oil to the blender and mix until aerated.
- Toast your bread to your liking.
- Prep your toppings by slicing your figs (or another local fruit of choice) and crushing pistachios (or pecans).
- Spread the whipped feta on your toast, arrange the figs on top of the feta, sprinkle crushed pistachios over the figs, and drizzle the honey as the final step. Enjoy!
Recipe adapted from Donna Castellano, MS, RDN, Spoonful of Plants.Â
Photos by Alison Penn. Â
Local ingredients featuredÂ
- Tucumcari Mountain FetaÂ
- Sun Valley Farms “Valley Blend” Honey in Radium Springs
- Figs from Growing with Sara Farm in Socorro, TX (sourced from La Semilla Farm Fresh CSA box)Â
