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½ cup greek yogurt, divided
¼ cup cherry tomatoes, halved (or quartered if large)
a few thin slices red onion
Handful of pitted kalamata olives, halved
½ romaine heart, washed, dried and thinly sliced
2 tablespoon mint, chopped, divided
1 garlic clove minced
2 tablespoons minced cucumber
1 tablespoon freshly squeezed lemon juice
1 tablespoon crumbled feta
Salt and pepper, as needed
1 plum, thinly sliced
2 tablespoons chopped pistachios
1 teaspoon honey, plus more for drizzling
½ teaspoons vanilla extract
Olive oil or nonstick cooking spray as needed
Prepare greek yogurt sauces:
For the savory toast, combine ¼ cup greek yogurt, cucumber, dill, garlic,lemon juice, feta and salt and pepper and stir well to combine.
For the sweet toast, combine the remaining ¼ cup greek yogurt with the honey, mint and vanilla and whisk until well combined.
Set both sauces aside while you prepare the toast.
To prepare the toasts:
Remove the polenta from the box and drain and discard any reserved water. Pat the polenta dry with a paper towel and set on cutting board.
Carefully cut through the middle of the polenta lengthwise, so you are left with two identical rectangles. Carefully cut those in the same manner so you are left with 4 rectangles of polenta.
To grill the polenta:
Coat grill pan with a bit of canola oil or nonstick spray and heat to medium. Brush the polenta rectangles with a bit of olive oil, and place on the grill pan (depending on the size of your grill pan, you may need to do this in batches). Grill for about 4 minutes per side, or until you can easily flip the polenta (it moves freely from the pan).
Let cool slightly, then cut each rectangle into thirds, so you have 12 toasts.
To assemble the toasts:
Spread savory greek yogurt sauce on 6 of the toasts and top with lettuce, tomato, red onion, chopped mint and olives. Season with salt and pepper.
Spread the sweet greek yogurt sauce on remaining toasts and top each one with a few slices of plum, a drizzle of honey and a sprinkle of pistachios.
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