This is a twist on Donna’s recipe. I could eat this every night, not going to lie.
Splurge on the tomatoes, it’ll make this all the better. I’ve made it once with tomatoes from Wal-mart and once with ones from Just Food. NO comparison.
1/3 cup coarsely chopped walnuts
1/2 cup fresh flat-leaf parsley leaves (or substitute for dried)
1 small clove garlic
1/2 cup feta cheese
1/2 cup greek yogurt (or can use 1/2 cup cottage cheese + 1/4 cup water – but I think this is a great healthy substitution)
1 teaspoon ground paprika
Artisan bread or a french baguette, fresh or toasted
Ripe heirloom tomato
Oregano (dried or fresh) and Freshly ground black pepper
1.To make the spread: Place the walnuts, parsley, and garlic
in a food processor, and pulse in spurts until the walnuts
and garlic are finely ground and the parsley is feathery and all is
combined. Add the feta cheese, greek yogurt, and
seasonings, and puree until smooth. Transfer to a small bowl, cover
tightly and chill until cold.
2.To make the sandwiches: Spread the topping and top with thick slices of tomato, a sprinkling of
oregano and a few grinds of fresh black pepper. Serve open faced.
If you use a teaspoon of “sauce” on each slice of bread (will need more if using a large slice of bread), account for ~10 calories/sandwich.
I ate 7 slices tonight (a bit excessive, maybe – but I decided to go without dessert so I could have a few more pieces) on a french baguette for a total of 300 calories. Seriously, 300 calories never tasted go good (and it’s hard to find something so nutritionally balanced).