FETA TOAST WITH MINTY BEANS
This simple veggie toast with minty soybeans, feta and beetroot on rye bread makes an easy desk lunch and can be plated up in just 8 minutes
Provided by Sara Buenfeld
Categories Lunch
Time 8m
Number Of Ingredients 9
Steps:
- Boil the beans following the pack instructions, about 3 mins, then drain and mix with the oil, vinegar, garlic and mint. Meanwhile, toast the bread.
- Mix the yogurt with the feta to make a rough paste, then spread half onto the toast. Top with the beetroot slices, then spread on the rest of the feta mix and pile the beans on top. Eat with your fingers or a knife and fork. Take all the different bits for the sandwich to work in small tubs and build it at your desk.
Nutrition Facts : Calories 377 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
HEIRLOOM TOMATO TOAST WITH FETA
Tomato toast is summer simplicity at its best! You need ripe, juicy, flavorful tomatoes for this recipe, as well as real Greek feta made from sheep and goat milk. Given there are so few ingredients, make each one count!
Provided by Diana Moutsopoulos
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
- Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 16.3 g, Cholesterol 37.8 mg, Fat 23.5 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 8.5 g, Sodium 596.3 mg, Sugar 4.3 g
BROAD BEAN & FETA CHEESE TOASTS
Slice up a baguette, toast, then use as a bruschetta base for beans and salty Greek cheese for a healthy bite
Provided by Good Food team
Categories Lunch, Main course
Time 29m
Number Of Ingredients 8
Steps:
- Bring a small pan of water to the boil. Add the beans, return to the boil and cook for 4 mins. Drain in a colander under running water until cold. Press each bean out of its skin into a bowl.
- Crumble over the feta and scatter over the mint leaves. Season with a good grind of black pepper and drizzle with 2 tsp of the oil. Toss together.
- Toss the salad leaves and tomatoes with the remaining olive oil and lemon juice. Divide between 2 plates. Toast the bread under the grill or in a toaster until golden and crisp on both sides. To serve, spoon the bean and cheese mixture onto the warm toasts and place alongside the salad.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 20 grams protein, Sodium 2.2 milligram of sodium
FETA TOAST WITH MINTY BEANS
This simple veggie toast with minty soybeans, feta and beetroot on rye bread makes an easy desk lunch and can be plated up in just 8 minutes
Provided by Sara Buenfeld
Categories Lunch
Time 8m
Number Of Ingredients 9
Steps:
- Boil the beans following the pack instructions, about 3 mins, then drain and mix with the oil, vinegar, garlic and mint. Meanwhile, toast the bread.
- Mix the yogurt with the feta to make a rough paste, then spread half onto the toast. Top with the beetroot slices, then spread on the rest of the feta mix and pile the beans on top. Eat with your fingers or a knife and fork. Take all the different bits for the sandwich to work in small tubs and build it at your desk.
Nutrition Facts : Calories 377 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
BEANS & FETA ON SOURDOUGH TOAST
Upgrade beans on toast and turn it into something special with a sprinkling of feta, a thick slice of sourdough and a tin of chopped tomatoes
Provided by Esther Clark
Categories Lunch, Supper
Time 7m
Number Of Ingredients 4
Steps:
- Put the mixed beans and tomatoes in a pan over a medium heat. Simmer for 7 mins until the sauce is reduced a little, then season well. Drizzle the sourdough slices with a little olive oil on each side and grill until both sides are golden brown. Top the bread with the beans and crumble over the feta.
Nutrition Facts : Calories 617 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 16 grams sugar, Fiber 20 grams fiber, Protein 28 grams protein, Sodium 2.8 milligram of sodium
COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES
I always get asked for the recipe...Yummy. This serving size is good for a dinner party. Double the recipe if going to a big party.
Provided by Jennifer
Categories Green Bean Salad
Time 10h40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
- Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
- Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 8.1 g, Cholesterol 12.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 163.8 mg, Sugar 1.8 g
CUCUMBER-FETA TOASTS
Toasted bread spread with feta and topped with sliced cucumber makes a cool and refreshing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.
Nutrition Facts : Calories 246 g, Fat 12 g, Fiber 1 g, Protein 8 g
HERB GREEN BEANS WITH FETA
Provided by Rebecca Jurkevich
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.
- Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and 1 tablespoon lemon zest.
- DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.
WHITE BEAN, SUN-DRIED TOMATO, AND FETA BITES
Provided by Katie Brown
Categories Bean Cheese Tomato Appetizer Bake Cocktail Party Quick & Easy New Year's Eve Feta Fall Winter Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 40 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In small saucepan over moderately low heat, heat 2 tablespoons olive oil and tomato oil until hot but not smoking. Add pine nuts and toast, stirring occasionally, until light golden brown, 3 to 4 minutes. Remove from heat and stir in garlic, thyme, and red pepper flakes. Continue stirring until mixture cools slightly, about 3 minutes. Stir in beans, tomatoes, lemon juice, basil, Parmesan, and Feta. (Topping can be prepared ahead and refrigerated, covered, up to 6 hours. Before serving, bring to room temperature.)
- Arrange bread squares on parchment-lined baking sheet and brush on both sides with remaining 4 tablespoons olive oil. Toast, turning once, until light golden brown, about 3 minutes per side.
- Top squares with white bean topping and serve immediately. (Alternately, serve white bean, sun-dried tomato, and Feta mixture in bowl and arrange toast squares alongside.)
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