Step up your toast game with this tasty Garden Vegetable Toast topped with a herbed feta spread. It’s an ideal savory snack, light lunch, or simple dinner.
Toast doesn’t have to be ordinary. With a few fresh ingredients you can transform a plain slice into something flavorful and satisfying in minutes. This version starts with hearty pumpernickel and a creamy, tangy herbed feta spread, then finishes with crisp garden vegetables for texture and brightness.
The spread combines softened cream cheese with salty feta crumbles and a touch of sour cream for a smooth consistency. Fresh dill adds an herbal lift. I like to top the spread with thin slices of English cucumber, radishes and red onion for crunch and contrast. A final sprinkle of kosher salt, black pepper and extra dill finishes each slice.
This toast is extremely versatile: serve one or two slices for a quick snack, several slices for a light lunch, or pair with a salad for a casual dinner. It comes together in about five minutes and makes good use of simple, fresh ingredients.
Enjoy! I’ll be sharing another easy snack idea soon—hope you try this one first.
Garden Vegetable Toast with Herbed Feta Spread
Print Recipe
Ingredients
- 2-3 slices pumpernickel bread
- 2 oz. cream cheese, softened
- 4 oz. feta cheese crumbles
- 1/4 cup sour cream
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. fresh dill minced, plus extra for sprinkling on top
Toppings
- a few slices of English cucumber a few sliced radishes, a few thin slices of red onion
- kosher salt and pepper to taste
Instructions
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Toast pumpernickel slices until golden and crisp.
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In a bowl, whisk together softened cream cheese, feta crumbles and sour cream until smooth. Season with kosher salt and black pepper, then fold in 2 tablespoons minced fresh dill.
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Spread the herbed feta mixture evenly over the toasted pumpernickel.
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Arrange slices of cucumber, radish and red onion on top. Finish with a sprinkle of kosher salt, freshly ground pepper and additional dill to taste.