Name: FRENCH FOLD - Orchards CREAMY FETA & PISTACHIO Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 slices sourdough bread slices (about 3/4" thick); 1 tbs olive oil; 1 tsp unsalted butter (optional, for spreading); 120 g feta cheese, crumbled; 60 g cream cheese, softened (or Greek yogurt for lighter); 2 tbs Greek yogurt (full-fat) OR buttermilk for thinning; 1 tsp fresh lemon juice; 0.5 tsp lemon zest; 0.5 tsp garlic, grated or very finely minced; 1 tsp extra-virgin olive oil; 0.25 tsp black pepper, freshly ground; 0.25 tsp salt; 40 g unsalted pistachios, shelled; 0.5 tsp olive oil (for toasting pistachios); 1 tsp honey or date syrup (optional drizzle); 0.25 tsp lemon zest (extra, for garnish); 1 tbs fresh herbs (optional: mint or dill), finely chopped; 0.25 tsp flaky sea salt (for finishing); 0.125 tsp freshly ground black pepper (to taste)

Method

Toast & Base

1
Prep and toast sourdough
Brush both sides of the sourdough slices lightly with 1 tbs olive oil. Heat a grill pan or skillet over medium-high heat. Toast the bread 2–3 minutes per side until golden and crisp with good char marks, or use a toaster/oven set to 200°C (400°F) for 6–8 minutes, flipping halfway. If using, spread 1 tsp softened butter on hot toast immediately after removing from heat.

Creamy Feta Spread

2
Blend the feta base
Place 120 g crumbled feta and 60 g softened cream cheese in a small food processor or bowl. Add 2 tbs Greek yogurt (or just 1–2 tbs buttermilk to loosen), 1 tsp lemon juice, 1/2 tsp lemon zest, 1/2 tsp grated garlic, 1 tsp extra-virgin olive oil, 1/4 tsp fresh ground black pepper and 1/4 tsp salt. Pulse or mash until mostly smooth but still slightly textured (about 8–12 quick pulses). Taste and adjust lemon, salt, or yogurt to reach a creamy, spreadable consistency.
3
Optional texture
If you prefer a chunkier spread, fold the ingredients together with a fork instead of processing. For a thinner spread, add another 1 tsp of Greek yogurt or a splash of buttermilk.

Pistachio Crunch & Finish

4
Toast and chop pistachios
Heat a small skillet over medium. Add 1/2 tsp olive oil and 40 g shelled pistachios. Toast, stirring, 2–3 minutes until fragrant and slightly deeper in color. Remove to a plate to cool. Roughly chop half coarsely and reserve a few whole or halved nuts for garnish.
5
Assemble the toast
Spread a generous layer (about 3–4 tbs) of the creamy feta mixture onto each warm sourdough slice. Sprinkle the chopped pistachios evenly over the feta. Drizzle 1 tsp honey or date syrup across both slices if using. Scatter 1 tbs finely chopped fresh herbs (mint or dill), extra 1/4 tsp lemon zest, a pinch (about 1/4 tsp) flaky sea salt, and a light grinding (about 1/8 tsp) of black pepper over the top.
6
Serve
Serve the toasts immediately while warm and crisp. Leftover feta spread can be refrigerated in an airtight container for up to 4 days; bring to room temperature before spreading.

Creamy Feta & Pistachio Recipe

Ingredients

Toast & Base

Creamy Feta Spread

Pistachio Crunch & Finish

Method

Toast & Base

Prep and toast sourdough

Creamy Feta Spread

Blend the feta base

Optional texture

Pistachio Crunch & Finish

Toast and chop pistachios

Assemble the toast

Serve

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