Summer Fruit and Feta Open-Faced Sandwich

A couple of weeks into my Summer of Sandwiches series and I’m starting to feel a rhythm to it. An occasional grilled cheese sandwich here. A breakfast sandwich there. And Sundays are generally very easy going so that makes for a free form, easy sandwich.

The berries and other summer fruit are ripening and proliferating each week. One week it was only rhubarb and strawberries. Then raspberries, blueberries and apricots make an appearance. It all adds up to a colourful and tasty display from which to draw inspiration. The whole thing is intoxicating in the happiest way possible.

Today’s sandwich is all of these elements: easy, bright, colourful, vibrant and intoxicating to the senses. Enjoy!

Summer Fruit and Feta Open-Faced Sandwich

4 slices medium rye bread

1/3 cup plain yogurt

1 tsp ground black pepper

100g/4 oz summer fruit (I used raspberries, blueberries and strawberries, but add apricot slices, peaches, blackberries or other summer fruit as they come into season)

50g/2 oz feta cheese

   Add a tablespoon or so of yogurt on each slice of rye bread, spreading it thickly over the surface. Sprinkle the black pepper lightly over the yogurt. Top with artfully positioned berries or sliced fruit and crumble lightly with feta. Serves 2 as an appetizer or snack.



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