10-Min Rugbrød Toast with Whipped Feta
Scandinavian rye bread toasted until crispy, topped with creamy whipped feta, pickled beets, and fresh dill. A viral-worthy open-face sandwich that looks restaurant-quality but takes 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Toast rye bread slices until edges are crispy and surface smells nutty, 2–3 minutes per side.
Step 2
Whisk feta and yogurt in a bowl until smooth and spreadable. Season with lemon juice and black pepper.
Step 3
Spread whipped feta generously over each warm toast slice, leaving a thin border.
Step 4
Layer pickled beets and radish slices on top in a loose, overlapping pattern.
Step 5
Scatter dill over the top and finish with a pinch of lemon zest and fleur de sel.
Step 6
Serve immediately while bread is still warm and crispy.
Tools you’ll need
- toaster or toaster oven
- mixing bowl
- whisk
- knife (for slicing radishes and dill)
- small grater or zester for lemon
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