herb garlic whipped feta and smoked salmon toasts
My goal is to turn FMG into a virtual garden with all the color.
Ingredients
- 1 demi-baguette or demi-ciabatta
- 2 Persian cucumbers, sliced
- 8 oz smoked salmon
- 1/2 cup broccoli sprouts, or another sprout
- fresh herbs, pickled onions, and olive oil, for serving
herb garlic whipped feta
- 4 oz cream cheese, softened
- 4 oz feta cheese
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp fresh dill
- 1 tbsp fresh chives
- 2 cloves garlic, peeled
Instructions
- In the bowl of a food processor, combine the cream cheese, feta, Greek yogurt, dill, chives, garlic cloves, and a pinch of black pepper. Whip until very smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed. Transfer to a bowl or jar.
- Slice the baguette into 4-6 large toasts. Heat a grill pan or skillet over medium heat, or the broiler to high. Brush the cut sides of the toasts with olive oil. Toast for 1-2 minutes until crisp to your liking.
- Spread each toast with the whipped feta, then top with a few cucumber slices and a piece of two of smoked salmon. Drizzle with olive oil and top with broccoli sprouts, pickled onions, and fresh herbs.