Raspberry, Honey and Feta Toasts

13 Apr

Feta for breakfast sounds odd. Raspberries on toast sounds odd. But then, what’s so special about jam and cheddar that they get all the breakfast glory? (Just me that used to eat cheese on toast for breakfast, then? I was an unhealthy child).

While saltier, the tangy creaminess of feta is not far off from greek yoghurt – the perfect accompaniment of honey and berries. The best thing about using feta, though, is that it goes all melty and warm on toast. Yoghurt does not. This is therefore a more filling and satisfying breakfast for those who like a little morning indulgence at the lowest price, or are looking for something romantic but inexpensive brunch. Get reduced fat ‘salad’ cheese (imitation feta) and it’s another guilt free snack.

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Don’t make the same mistake I did in thinking balsamic vinegar will taste good on this. It doesn’t.

Raspberry, Honey and Feta Toasts (serves 1)

1 good quality bread roll cut in half, such as ciabatta, or 2 slices of fresh bread (the plastic white stuff is simply wrong. WRONG.)

Roughly 2 tsps runny honey

Around 10 raspberries

As much crumbled feta cheese and you want

1. Preheat the grill to 150. Lightly toast the bread without browning it. Take it out of the oven.

2. Spread the honey on the bread evenly, then add the raspberries. Don’t be afraid of prodding them or even squishing them a bit – the juicier the better. Crumble the feta cheese on top and place back under the grill. They are ready when the corners are brown and the cheese is hot – around 5 minutes. Serve immediately.

If they aren’t sweet enough for you simply add more honey.

You can… use blueberries, cherries, strawberries or cranberries; change the cheese to white stilton, wensleydale or goat’s; change the flavour completely – sliced tomato and/or pancetta would make a great savoury version.

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2 Responses to “Raspberry, Honey and Feta Toasts”

Trackbacks/Pingbacks

  1. Turkey, Apricot and Feta Scramble | TrampStudent - May 11, 2013

    […] I had no idea how feta cheese would work in an egg dish, but having had some left over from my Raspberry and Feta Toasts I had nothing to lose. Well, it turns out that it works. […]

  2. 5 Uses for Stale Bread | TrampStudent - May 30, 2013

    […] Now more elegantly known as French toast, recipes for Pain Perdu (meaning ‘lost bread’) date back centuries because it is such a useful way for using up stale bread. Either fry the bread in oil a la standard fry-up, or beat together some eggs and soak the bread in the mixture before frying until done. To the eggs you can add all sorts – cinnamon, vanilla, sugar, cocoa – to flavour it, or serve as a fruit sandwich. Honey and banana, berry and cream cheese, pear/apple and walnut are just a few combinations you might try. As for toast, there is more to it than butter or jam – try this idea. […]

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