toast this

While ely james and I were out in Connecticut, visiting my father and step-mother for the 4th of July, we brought some goodies with us. A delicious snack that was so good, my father just emailed asking for the recipe. So, we will share it here. We found it last summer in Martha Stewart's Everyday Food and we make it all the time.

What you need (a little bit altered from Martha's cause we like cheese over here):

1/2 baguette

 extra-virgin olive oil

4 ounces feta

1/2 of a lemon

coarse salt and ground pepper

1/2 of a cucumber

What to do:

Cut the 1/2 baguette in half and slice each half down the center.

Cut each sliced half in half again to make squares (like above). Spoon or brush a light layer of olive oil onto each piece. 

Then we put the feta in a bowl and squeeze the lemon (not all of it, most of it, cause we use the rest later) and add a couple tablespoons of olive oil. It is never the same amount when we do this. We just want the feta to become a paste that is easy to spread.

Add a pinch of salt and a few turns of pepper.

Thinly slice the cucumber. For each piece of bread we use 3 slices of cucumber.

 ely james likes tomatoes! So he slices a few of those to add on. Now this is where Martha asks to put the pieces of bread in the oven broiler but, who wants to add heat to an already hot summer kitchen, right? I mean, not everybody has a Martha dream kitchen with central air! So, we actually put the pieces in our toaster, which has a bagel button so it only toasts one side. The inside, of course, and we try to make sure we don't toast for too long. Just golden...

It's best to spread the feta concoction while the bread is still warm. Add your slices of cucumbers (and or tomatoes), squeeze that lemon that has been hanging around waiting to be finished off. A couple more turns of pepper and...

It's not everyday that we go out and buy a baguette but, it would be if I were to have my way! Yum. Yum.