Greek Toast Recipe

Prepare and toast the bread

Lightly brush both sides of each sourdough slice with the unsalted butter and olive oil mixture, or spread butter on one side and brush oil on the other for even browning.

Heat a skillet or griddle over medium heat. When hot, add the sourdough slices and toast until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a 400°F (200°C) oven for 6–8 minutes, flipping halfway, until edges are crisp and center warmed.

Make the myzithra spread

In a medium bowl combine the house myzithra (or ricotta + pecorino), Greek yogurt, lemon zest, lemon juice, honey, fine sea salt, and black pepper. Stir until smooth and spreadable. Taste and adjust seasoning—add more honey for sweetness or a pinch more salt if needed.

If the spread is too thick, loosen with 1 teaspoon of warm water or olive oil until it reaches a creamy consistency that is easily spreadable on the toast.

Prepare fruit and toppings

If using fresh fruit like figs or apricots, slice into thin wedges. For berries, leave whole or halved. If using jam or compote, warm it slightly in a small pan or microwave for 10–15 seconds to make it spreadable.

Assemble each toast: liberally spread about 1/4 cup of the myzithra mixture onto each toasted sourdough slice while warm.

Arrange the sliced seasonal fruit on top of the myzithra. If using jam/compote, dollop or streak about 1/2 tablespoon across each slice for contrast.

Sprinkle each toast with chopped toasted walnuts or pistachios, a few fresh thyme or mint leaves, and a pinch of flaky sea salt and freshly ground black pepper.

Finish with a light drizzle of extra virgin olive oil (about 1/4 teaspoon per slice) and a honey drizzle (about 1/4 teaspoon per slice) for sheen and sweetness.

Serve immediately while toast is warm so the myzithra softens slightly and the flavors meld.