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.
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.