Description
A quick and healthy Whole Grain Mediterranean Toast featuring creamy hummus, fresh vegetables, tangy feta cheese, and flavorful kalamata olives, all topped with aromatic herbs and a drizzle of olive oil. Perfect for a nutritious breakfast or light snack.
Ingredients
Scale
Base
- 4 slices whole grain bread
Spread
- 100 g hummus
Vegetables
- 1 piece tomato, thinly sliced
- 1 piece cucumber, thinly sliced
Toppings
- 30 g feta cheese, crumbled
- 20 g kalamata olives, sliced
Seasoning & Dressing
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp lemon juice
- Pinch salt
- Pinch black pepper
Instructions
- Toast the Bread: Toast the slices of whole grain bread until they turn golden brown and slightly crispy, providing a sturdy base for the toppings.
- Spread Hummus: Evenly spread 100 grams of creamy hummus over each toasted slice to add flavor and moisture.
- Add Vegetables: Thinly slice the tomato and cucumber, then arrange them neatly over the hummus layer for freshness and crunch.
- Top with Cheese and Olives: Crumble the feta cheese and scatter it along with sliced kalamata olives evenly on top of the vegetables to add tang and savoriness.
- Drizzle Dressing: Drizzle one tablespoon of extra virgin olive oil and one teaspoon of lemon juice over the assembled toast for an extra burst of Mediterranean flavor.
- Season: Sprinkle dried oregano, dried basil, a pinch of salt, and black pepper over all the toppings to enhance and balance the flavors.
- Garnish and Serve: Optionally, garnish with fresh parsley for color and freshness, then serve immediately to enjoy the toast at its best texture.
Notes
- Use fresh vegetables for the best flavor and crunch.
- Adjust salt and pepper according to taste, especially since feta and olives can be salty.
- This recipe is naturally vegetarian and can be enjoyed as a light meal or snack.
- For a vegan version, omit the feta cheese or use a plant-based cheese alternative.
- Serve immediately after assembling to prevent the bread from becoming soggy.
