Whipped Feta and Veggie Toast
Photo credit: Susan Miller-Davis
Any crunchy vegetable you have on hand would complement this creamy base. Try thinly sliced radishes, asparagus spears steamed until just tender, cucumber slices, or curls of carrots made with a vegetable peeler. Pantry staples like roasted peppers, olives or chopped nuts would be tasty, too.
| Yield: 2 servings | Time: 10 minutes |
Ingredients
2 slices of toast
3 ounces marinated feta cheese, or Tofu Feta
3 ounces dairy or plant-based cream cheese, ranch dressing, or plain yogurt
1/8 teaspoon paprika (preferably Spanish smoked)
1/4 fennel bulb, sliced thinly
Preparation
Whip the feta, cream cheese (or ranch or yogurt) and paprika in a small bowl vigorously by hand, or in a food processor, until fluffy.
Dollp the toasts with the whipped feta mixture, top with fennel slices, and garnish with a fennel frond.
Zero-waste tips
Use the rest of the fennel bulb thinly sliced atop a salad, or pickle it.
Discover loads of ways to use fennel fronds.
If you have any fresh herbs hanging around in your refrigerator, or popping up in your garden, add them. Mint or tarragon would be great choices.
Learn how to grow your own leaf fennel in our Growing Good Food volume.