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whipped feta toasts
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5 from 5 votes

Whipped Feta Toast with Fresh Cherries & Honey

There are so many fancy breakfast toast recipes, but none quite like this whipped feta with honey! You can let your imagination run wild! With it's smooth texture and salty/briny taste, this spread makes an amazing base layer for our sweet summer fruit and herb topping. The full bodied flavor of Greek feta, tempered with rich Greek yogurt, sweetened with honeyed berries and earthy beets.... well, excuse the pun... can't be beat! This delightful summer mixture of fresh cherries, strawberries, and roasted beets can not only be used with tangy feta, but also as an avocado toast topping as well! The options are endless!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Breakfast, brunch, Snack
Cuisine: American, greek
Servings: 6
Author: straighttothehipsbaby
Cost: $8


  • 1 Food Precessor


  • 1 8 OZ Block of Feta Cheese
  • 1/2 cup Full Fat Greek Yogurt
  • 1/4 cup Extra Virgin Olive Oil + 2 tablespoons, divided
  • 2 tablespoon Honey divided
  • 4 sprigs Fresh Dill
  • 4 sprigs Fresh Lemon Thyme Substitute 4 springs thyme + 1/4 teaspoon lemon zest
  • 4 small Roasted Beets, peeled 1 large roasted beet can be used
  • 1 cup Fresh Strawberries
  • 1/3 cup Fresh Cherries pitted
  • 1/4 Fresh English Cucumber peeled
  • 1/4 cup Raw Pistachio Roughly chopped or crushed
  • 1/2 Fresh Lime Juiced
  • 6 Fresh Mint Leaves
  • 6 slices Crusty Sourdough Bread
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Salted Butter
  • Salt & Pepper to Taste
  • Edible Flowers & Herbs Violets, Pansies, Nostrum's, etc


To Make the Whipped Feta

  • In the bowl of a food processor, add the feta, greek yogurt, and olive oil. Blend until smooth. If the mixture seems too thick, you can add a splash more of olive oil.
  • Next, add the leaves of 2 sprigs of thyme, the leaves of two small sprigs of dill, and salt & pepper to taste. Blend and transfer to a small bowl. Chill.

For the Honeyed Fruits

  • Pit the cherries and halve them. Slice the strawberries in half and quarter your roasted small beets. If you are using a larger beet, chop into cubes. Peel the cucumber and dice.
  • Add all of the fruits & vegetables to a medium sized mixing bowl. Add the juice of 1/2 a fresh lime, 1-2 tablespoons of honey, 1 tablespoons of extra virgin olive oil and mix.
  • Next, tear the mint leaves and add to the fruits, along with the leaves of 2 sprigs of lemon thyme (or, the leaves of 2 regular sprigs of thyme + 1/4 teaspoon of fresh lemon zest). Mix. Salt and pepper to taste.
  • Reserve.

To Make the Toasts

  • Preheat your oven to 350F. Reserve a large baking sheet.
  • Melt the 1 tablespoon of salted butter in a small bowl in the microwave. Add 1 tablespoon of olive oil. Mix,
  • Using a pastry brush or spoon, spread the olive oil/butter mixture over both sides of 6 pieces of crust sliced bread. Place on the cookie sheet.
  • Bake for 5-7 minutes, until golden. Flip the slices and bake once more for 2-3 minutes. Be careful not to burn the bread.
  • Let Cool.

To Assemble

  • Using a large plate or platter, add a generous schemer of the whipped feta.
  • Next, start to spoon the honeyed & herb fruit topping next to the whipped feta.
  • Now, tear the toasted sourdough into large pieces and add along the edge of the plate.
  • Garnish the whipped feta with the crushed pistachios. Garnish the fruit mixture with edible flowers, mint leaves, and fresh dill.

Alternative Plating

  • Create several remade toasts by spreading the whipped feta on individual toasts, generously topping with the fruit & herb topping, and sprinkle with pistachios & fresh herbs and flowers.