Happy Tuesday, y’all! Can you believe we are officially, legitimately in August? This summer is flying by. If you follow me on Instagram, then you probably saw I am in Oregon right now(!) and just had surgery. Yikes! All is well, I promise. But, I am still moving around quite slowly and am in a constant state of having my head in the clouds.
So, because it is dog days of August and I just had surgery and would like to spend my time on the couch- it is the perfect time for a super easy appetizer! I feel like you might be just as tired as I am, despite the post-op haze. These feta cucumber toasts are one of my favorite appetizers for summer dinners because they are so quick and easy to assemble, super light for summer, and complement nearly any menu. Did I mention easy? That’s the most important thing, yeah? They seriously take about 10 minutes to get ready and are deceptively delicious. Even Waverley kept sneaking them, requesting for “more cookies.” (This may mean she has no idea what cookies are, not that these can easily be mistaken for cookies.)
Anyway! If you have any late-summer soirées in your future I highly recommend these tasty little bites. Just make sure to bring a few extra, because these go fast.
- ½ large cucumber
- 1 baguette, cut vertically in ¾" slices
- 8 ounces feta cheese
- Sea salt and black pepper to taste
- Pinch of cayenne pepper
- ¼ cup pine nuts, toasted (optional)
- Juice from 1 lemon
- 1 tablespoon olive oil
- Preheat oven to 400 degrees.
- Combine feta, olive oil, lemon juice, and pine nuts in a medium bowl. Stir with a fork until it is well blended. Add salt and peppers to taste.
- Lay out slices of bread on a cookie sheet. Spoon a heaping tablespoon of the feta mixture onto a baguette slice and place on the cookie sheet. Once all baguette slices are topped with the cheese mixture, place in oven for approximately ten minutes (the bread should get warm and toasted but the cheese shouldn't be burnt).
- Remove from oven and top with the sliced cucumbers. Serve immediately.
