Arugula Toasts

These elegant little appetizers are quick and easy to prepare and absolutely delicious. Arugula toasts
Yield 2 servings
Time 5 minutes
  • knife
  • toaster
  • 4 thin slices from a small loaf of whole grain or nut bread (or cut slices from a larger loaf in half or quarters)
  • 4-8 thin slices of feta cheese (depending on size of block)
  • 4-8 leaves arugula
  • 1 medium tomato (or a few cherry tomatoes), sliced
  • olive oil*
  • pepper
Directions Toast the bread until golden and somewhat crisp.

Arrange a single layer of feta cheese on each piece of toast. Top with a single layer of arugula, then a slice of tomato. Drizzle with olive oil, grind a bit of pepper on top, and serve immediately.

Notes * I always have three different kinds of olive oil on hand. Though they are all organic and extra virgin, the prices and quality vary. I use the cheapest for cooking, the mid-grade for salad dressing, and the very best I reserve for drizzling on things like arugula toasts and caprese.
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Arugula toasts