10-Min Rugbrød Toast with Whipped Feta
Scandinavian rye bread toasted until crispy, topped with creamy whipped feta, pickled beets, and fresh dill. A viral-worthy open-face sandwich that looks restaurant-quality but takes 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 4 slices rye bread (dark, dense rugbrød-style)
- ¾ cup feta cheese, crumbled
- ¼ cup greek yogurt or sour cream
- ½ cup pickled beets, drained and sliced thin
- 2 tbsp fresh dill, chopped
- ½ whole lemon (zested + juiced)
- 2 whole radish, thinly sliced (optional but recommended)
Instructions
- 1
Toast rye bread slices until edges are crispy and surface smells nutty, 2–3 minutes per side.
- 2
Whisk feta and yogurt in a bowl until smooth and spreadable. Season with lemon juice and black pepper.
- 3
Spread whipped feta generously over each warm toast slice, leaving a thin border.
- 4
Layer pickled beets and radish slices on top in a loose, overlapping pattern.
- 5
Scatter dill over the top and finish with a pinch of lemon zest and fleur de sel.
- 6
Serve immediately while bread is still warm and crispy.
Tools you’ll need
- toaster or toaster oven
- mixing bowl
- whisk
- knife (for slicing radishes and dill)
- small grater or zester for lemon
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