Avo Toast w/ Whipped Feta & Trout Roe

Feta gets whipped smooth with olive oil and olive brine, spread on toasted sourdough, then layered with sliced avocado, trout roe, capers, pickled red onions, and arugula.

Why You'll Love Avo Toast w/ Whipped Feta & Trout Roe

The feta whips up light and tangy with olive oil and brine in a food processor, so it spreads like butter on the toast. Trout roe and capers add pops of salt and brine against the avocado's richness.

Tips and Tricks

• Use ripe but firm avocados to get perfect slices that hold their shape.
• Whip the feta until very smooth for a light, airy spread that melts in your mouth.
• Toast sourdough just until golden and crisp to provide the ideal crunch contrast.

Variations

Switch it up with these options.

• Swap arugula for baby spinach or microgreens for different peppery notes.
• Try goat cheese or cream cheese instead of feta for a milder, creamier spread.
• Add a drizzle of honey or lemon zest for a subtle sweet or citrusy brightness.

Substitutions

Customize to your pantry or dietary needs.

• Use gluten-free bread or crispbreads in place of sourdough.
• Replace trout roe with salmon roe or even caper berries for a different briny pop.
• Omit olive brine if you prefer a less salty whipped feta.

Best served with

• A refreshing citrusy sparkling water
• Cold-pressed green juice
• Light herbal tea like chamomile or mint
• Freshly brewed black coffee

How to Store Leftovers

• Store whipped feta in an airtight container in the fridge for up to 5 days. Keep avocado slices separate and squeeze a little lemon juice on them to prevent browning if storing.
• Assemble toast fresh to maintain texture and flavor.

Common Questions

Avo Toast w/ Whipped Feta & Trout Roe

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Top your avocado toast with whipped feta enriched with olive brine, layered with perfectly sliced avocado, and finished with luxurious trout roe for a stunning finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 2

Course: Breakfast

Cuisine: American, Contemporary

Ingredients Equipment Method Notes

Ingredients

  

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• 8 oz feta cheese
• 2 tablespoon olive oil
• 1 tablespoon olive brine
• 1 tablespoon capers
• 2 slices sourdough bread
• 1 handful arugula
• 1 avocado thinly sliced
• 1 tablespoon trout roe
• Pickled red onions to garnish

Equipment

• Food processor
• Serving plate
• Spreader or knife
• Toaster or toaster oven

Method

 

1. In a food processor, combine feta, olive oil, and olive brine. Process until smooth and creamy. Set aside.
2. Toast the sourdough slices until golden and crisp.
3. Spread a generous layer of whipped feta on each slice of toast.
4. Layer thin avocado slices evenly over the whipped feta.
5. Add a few dollops of trout roe on top of the avocado.
6. Garnish with crispy capers, pickled red onions, and a handful of arugula. Serve immediately.

Notes

Storage: This one is best assembled and eaten right away, the toast goes soft and the roe loses its pop if it sits. The whipped feta holds up fine on its own though, keep it in an airtight container in the fridge for up to 4 days and just toast the bread and build to order.

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