Whipped Feta with Baby Kale and Marinated Tomatoes

Fancy toasts can be breakfast, lunch, appetizer, or snack. The feta is whipped up into a fluffy schmear, topped with seasoned tomatoes, and delicate leaves of baby kale.

Print this page


4oz feta
1 bag baby kale
1 pound cherry tomatoes, halved
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove garlic, minced
4-6 thick cut slices crusty bread


  1. In a food processor blend the feta with 2 tablespoons of its brine and 1/4 cup olive oil to make a light spread
  2. Combine the cherry tomatoes with the vinegar, olive oil, and garlic
  3. Just before serving toast or grill the bread
  4. Spread the whipped feta on the toast
  5. Toss the tomato salad with the baby kale and top to serve