Breakfast

Whipped Feta & Tomato Confit Toast with Crispy Oregano Oil

Name: Whipped Feta & Tomato Confit Toast with Crispy Oregano Oil
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 200g Greek feta cheese, crumbled; 3 tbsp Greek yogurt; Zest of 1 lemon; 4 canned whole tomatoes (San Marzano); 2 cloves garlic, thinly sliced; 1 tsp dried oregano; 4 tbsp extra-virgin olive oil, divided; 4 slices sourdough bread; Sea salt & cracked pepper to taste; 1 tsp fresh lemon juice

Thick slices of sourdough are charred until nutty and golden, then crowned with whipped, creamy feta laced with lemon zest. Sun-baked tomato confit tumbles on top—sweet, jammy, concentrated—finished with a drizzle of oregano-infused oil that crackles and perfumes every bite.

1023cal 37gprotein 106gcarbs 54gfat 8min prep 12min cook 2serves

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