The husband doesn’t get a lot of time in the kitchen at our house. Now that’s not out of sheer laziness it’s just that it is my happy place and he really doesn’t get a look in most days. Don’t get me wrong, he can be ridiculously lazy in some respects, but in this particular one he is not.
When George Calombaris’ recipe book…Greek Cookery from the Hellenic Heart….arrived at our house (via the neighbours who had the great fortune of dining at Hellenic Republic and picked up a signed copy) my Cypriot husband found this recipe that reminded him of his Yia Yia’s cooking and decided to take over the kitchen. Who was I to argue?
Breakfast was duly served with a few changes to the original recipe but the heart of it remains the same. It was simple and it was delicious. It scored some husband points so boys, take note, 20 minutes from start to finish = happy wife and we all know what that = yes?
PS. You will have some paste left over. It will keep in the fridge so you can score some more husband points next weekend.
- Prep Time : 15 minutes
- Cook Time : 5 minutes
- Yield : 4
Pre-heat oven to 200°C.
Scoop out the flesh from the avocado and place into a small bowl with the zest and juice of the lime and roughly mix together with a fork.
Crumble the feta into the small bowl of a food processor (you can use a stick blender if you like) and pour over the milk. Whizz together until it forms a thick, smooth paste.
Use a pastry brush to brush some extra virgin olive oil onto one side of each piece of the sourdough and the n slice the garlic glove in half and rub into the olive oil side of the bread. Place in the oven and toast both sides until golden and crunchy.
Remove the bread from the oven and smear some of the avocado and lime mixture onto each slice of bread. Spread the feta mixture on top of that and then place the thickly sliced tomatoes on top of that. (Just like a Sara-Lee pastry…layer upon layer of goodness!). Sprinkle the roughly torn basil on top of the whole lot. Whack on some freshly cracked pepper and serve.