By Chef Anna
Ingredients:
- ½ loaf of Acme’s Rye Bread
- 4 Watermelon Radishes
- 5oz Organic Feta, I used Koureilas
- ½ cup organic whole fat plain yogurt, I used Wallaby
- 1 tbsp of EVOO and extra for brushing bread
- 1 tsp white wine vinegar or lemon
- Salt and pepper to taste
Method:
Preheat oven to 425 degrees. Slice bread into ½” thick pieces and brush with olive oil. Place on baking sheet and toast in the oven for 10 minutes. Meanwhile shave the watermelon radishes with a mandoline or slice very thinly with a chef’s knife. In a small mixing bowl and vinegar olive oil and. Then season the radishes w/ a pinch of salt and toss in the olive oil dressing, let sit. Combine feta cheese with yogurt and whip with a fork. Remove toast from oven. Spread cheese mixture onto toast. Layer dressed radishes on top of cheese and add salt and pepper to taste. Pairs perfectly with a leafy green salad If you don’t eat dairy you can substitute Avocado for the feta and yogurt.
Serves 3-4