Quick Whipped Feta Toasts with Persimmon, Cumin Pepitas, and Chili Honey

Name: Quick Whipped Feta Toasts with Persimmon, Cumin Pepitas, and Chili Honey
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 4 slices (4.2 oz) rustic bread slices; 4.2 oz feta cheese; 3 tbsp plain Greek yogurt; 1.5 tbsp olive oil; 1 medium (5 oz) firm persimmon; 2 tbsp (0.7 oz) pumpkin seeds; 1 tbsp honey; 1/2 tsp chili flakes; 1/2 tsp ground cumin; 1 whole lemon; 1/4 tsp black pepper; 2 tbsp loosely packed fresh mint leaves; 1/4 tsp salt

A quick and original toast featuring creamy whipped feta, sweet persimmon slices, cumin-toasted pepitas, and a touch of chili honey. Ready in minutes, with a lively mix of sweet, savory, and spicy flavors.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 120 g rustic bread slices (of 1 a 1.5 cm of grosor)
120 g feta cheese (desmenuzado)
45 g plain Greek yogurt (for batir the feta)
22 ml olive oil (divided)
1 unit (140 g) firm persimmon (thinly sliced finas)
20 g pumpkin seeds (pepitas)
15 ml honey
1 g chili flakes (ajustar to taste)
1 g ground cumin
1 unit lemon (usar 1 tsp of zest and 2 tsp of juice)
0.5 g black pepper (freshly ground)
4 g fresh mint leaves (rasgadas or chopped)
1 g salt (solo si hace falta, the feta ya es salada)

Nutrition facts

per serving

390 kcal

Calories

14 g

Protein

34 g

Carbs

22 g

Fat

3 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Toast the bread slices in a toaster or in a skillet over medium heat until golden and crisp. If using the oven, toast at 220 °C / 425 °F for 3 to 4 minutes.
2
In a small bowl, mash the feta with the Greek yogurt, 1 tablespoon olive oil, lemon zest, 2 teaspoons lemon juice, and black pepper until smooth and spreadable. You can also blend it in a small processor.
3
Heat a small skillet over medium heat and add the pumpkin seeds, ground cumin, and a pinch of salt. Toast for 1 to 2 minutes, stirring, until the pepitas begin to pop and smell fragrant. Remove from the heat.
4
In the same skillet or in a small bowl, stir the honey with the chili flakes and let it sit for 1 minute to infuse.
5
Spread the whipped feta generously over each toast. Arrange the persimmon slices on top.
6
Finish with the cumin pepitas, chili honey, fresh mint, and the remaining olive oil drizzled over the top. Serve immediately.

Chef tips

For a smoother texture, let the feta sit at room temperature for 10 minutes before whipping. The persimmon should be firm so it can be sliced thinly without falling apart.

Substitutions

You can swap the persimmon for firm pear or slightly underripe mango. Mint can be replaced with basil. If you do not want heat, leave out the chili flakes and use plain honey.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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