Two posts in one day? Call me butter, folks. I am on a roll.
Better yet, call me feta. Not because I’m on a toast. That doesn’t even make sense. But because feta…is betta. These friendly little appetizers trump buttered rolls any day; they’re tasty and require only a few ingredients (which equal mega flavor, I gotta say).
The combination of olive oil, cucumber and cheese is light and refreshing–the perfect addition to any wine-and-dine or cheese-and-chat party. Or just one of those necessary ladies’ nights if you’re not into rhymes and alliteration.
(Makes 1/2 french baguette – from Martha Stewart)
2 teaspoons plus 4 teaspoons extra-virgin olive oil
3 ounces feta
1/2 tsp. fresh lemon juice
Coarse salt and ground pepper
1 small English cucumber, thinly sliced crosswise (I also peeled mine)
Preheat oven to 450 degrees. Split baguette lengthwise and brush cut sides with 2 teaspoons olive oil. Bake until edges appear golden, 5 minutes. Meanwhile, in a small bowl mash feta, 4 tsp. oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a small drizzle of oil.