• 7-8 slices sourdough baguette (or ciabatta bread)
  • Olive oil
  • 135g pottle Mediterranean Beetroot and Feta Cream Layered Dip
  • 1 pear, quartered, cored and thinly sliced
  • ½ cup microgreens
  • 1-2 tbsp dukkah*
  1. Brush the sourdough bread slices with a little olive oil. Cook in a pan until golden.
  2. Spread a generous layer of Mediterranean Beetroot and Feta Cream Layered Dip onto the toasted bread. Top with pear slices and microgreens. Sprinkle over dukkah.

Top Tips

  • *Use store bought Dukkah or make your own. Here’s a dukkah recipe.

Swap it out

  • Replace pear slices with sliced avocado.

Made With

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